SAVORY VEGETABLE SOUP or “7731” Soup
Cabbage, broccoli, turnip, sweet onion and celery steeped in a subtlety seasoned curry, coriander and rosemary broth. Wow!
Makes 25 cups
2 fresh bunches broccoli; remove stalks, trim ends, then cut stalks into ⅜ inch cubes; reserve broccoli buds for another use
2 c. peeled, cut onion, 3/8-1/2 inch squares
5-6 c. cut green cabbage, 3/4 inch squares
2 c. cut celery; cut each stalk in half from end to end, then crosswise into ½ inch segments
1 lb. carrots, ends trimmed, peeled, cut in half from end to end, then crosswise into ½ inch segments
4 lg. turnips; remove ends, peel and cut into 1/2 inch cubes
16 c. water
2 T. sea salt
1/4 c. light brown sugar
lots of freshly ground black pepper
2 T. mild curry powder
2 t. ground coriander
1 T. dried tarragon, crushed
1 t. ground rosemary
1/2 c. tomato paste
1/2 c. transfat-free margarine
freshly ground black pepper
fresh cilantro, optional but nice
In extra-large soup pot combine first 7 ingredients, up to and including water. Bring to boil over medium-high heat.
Add next 7 ingredients, up to and including rosemary. Boil softly, uncovered, for about 30 minutes.
Add tomato paste, margarine, and freshly ground black pepper to taste. Stir well to melt paste. Soft boil, uncovered, for another 30 minutes.
Adjust for salt and pepper and either serve immediately in soup bowls or reserve for service later.
If desired, top each serving with fresh chopped cilantro–makes it extra special!
Notes: Oh so nice. This is what elegant in soup means, all the while expressing hearty goodness–something you can sink your teeth into.
Cook till carrots are tender-crisp–soft on the inside and al dente on the outside. Each vegetable blooms with it’s own savory flavors. The spices blend beautifully to enhance the subtle flavors of the vegetables.
This recipe makes a lot. It’s easy and it freezes well. No potatoes makes it freeze well. There’s no need to put potatoes in every soup–even if you are Irish.
The “7731” refers to the grouping of ingredients. Easy for a chef to remember.
No bouillon is needed. It’s a mistake to think that because you don’t use the animal in the broth, you need to use bouillon. You don’t. Besides, I’m a little concerned about what they make those compressed little cubes out of. The moldy ends and skins of vegetables? If so, then no thank you. I do use it on occasion, but I prefer not to.
Use the broccoli buds for your steamed vegetable or in an apple, broccoli and potato vinaigrette salad.