This Winter, I'm working on subtlety. I'm interested in making basic, straightforward food that is comforting without all the richness. I want to get to know vegetables and understand how they taste.
For these reasons, I love this soup. It's a quick soup, so the component vegetables contribute to the overall dish, but still hold onto their unique flavors. Cooking everything first in butter over lowish heat helps bring out each vegetable's sweetness. A simple black pepper finish adds a little spark.
I served this with toast, which is really all I would eat, if left to my own devices. This whole dish reminded me of a New Year's Day I spent in London eating buttered vegetables and toast with friends. Basic, straightforward comfort.
2-3 tablespoons butter (or olive oil, for a vegan version)
3 carrots, chopped
2 celery stalks, chopped
1 medium onion, chopped
salt
leaves from a few sprigs of thyme
1/2 head savoy cabbage, cored and cut in half lengthwise, then sliced thinly crosswise
black pepper
3 or 4 cups low sodium vegetable broth
1 (14 ounce) can Great Northern beans
In a wide-bottom soup pot over medium-low heat, melt about 1 tb butter. Add the carrots, celery, and onion. Sprinkle all with a little salt (not enough to season; just enough to help pull the juices from the veggies). Cook until vegetables begin to soften, about 10 minutes. Add the rest of the butter, then the thyme leaves, cabbage, and a few cranks freshly ground pepper. Stir to combine. Cook for 5-10 more minutes, until the cabbage begins to wilt. Add the vegetable broth, bring to a boil, then simmer for about 10 minutes, until the carrots are tender. Stir in the beans and continue cooking until warmed through. Season with more salt and lots of freshly ground black pepper.
Serves 4-6.
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