Spiced Green Cabbage and Kamut Soup
Ingredients
- 2 cups Kamut (or wheat berries), soaked and cooked according to package directions
- 2 teaspoon grapeseed oil
- 1 leek, white and pale green parts only, cut lengthwise and then sliced thin into half moons
- 3 cloves garlic, minced
- 1/2 bunch Swiss chard, stems chopped small and kept separately
- 10 oz potatoes, cut in cubes of about 1/2“
- 8 cups vegetable broth
- Sprigs of fresh thyme and rosemary
- 4 cups green cabbage, sliced thin
- 1 can cannelloni beans, rinsed and drained
- 1 zucchini, cut in cubes of 1/2″
- 1/8 teaspoon sambal oelek (or red pepper flakes)
- Sea salt and pepper, to taste
- Garnishes: more sambal oelek
Instructions
Before you start, make sure you cook your Kamut (or wheat berries) according to package directions. If you haven’t soaked the grains, it may take close to 60-75 minutes to cook.
Heat the grapeseed oil over medium heat. Add the leek, garlic, and the chopped stems of the chard. Sauté until the leek is soft, about 4-5 minutes. Add the potatoes, vegetable broth, and the sprigs of thyme and rosemary. Let simmer until the potatoes are just fork tender. Season to taste with salt and pepper.
Add the cabbage and cook, covered, until softened, about 4-5 minutes more. Add the beans, the zucchini, the sambal oelek, and taste for salt and pepper. Simmer for another 5 minutes. Remove from the heat. Serve in soup bowls with a nice big helping of sambal oelek on the side. Bon appétit!
Find it online: https://livitygardens.com/spiced-green-cabbage-and-kamut-soup/