Cabbage-Tomato Soup

Ingredients (for 6 Main Dish portions)

3 Tbsp Extra Virgin Olive Oil

1/2 green cabbage, cleaned

4 Roma tomatos, diced in 1 inch cubes

1 Onion, cut in medium size pieces

1 clove garlic, cut in slices

2 herbal soup cubes

1.5 liters of filtered or spring water

What to do next

• Put a large pot on medium heat
• Add onion and oil into the heated pot, stir to coat the onions with the oil
• Let the onions cook until they become softish and translucent but before they get brown.
• Add the sliced garlic, stir to coat, cook for about a minute until fragrant
• Pour in 1,5 liters of water, stir to solve anything stuck to the bottom of the pot.
• Add the soup cubes.
• Cut cabbage in medium size pieces (I usually prefer about 2 inch long and half an inch wide but that is very flexible. I just wouldn't shred it.)
• Before adding the cabbage to the soup base, mix once more to help dissolve the soup cubes.
• Add the cabbage, stir to coat with the soup.
• Bring to a boil and then reduce the heat to medium so it continues boiling but not to aggressively.
• Put a lid on the pot and let it boil for 15 minutes like that.
• Add the roma tomatos.
• Stir, cover the pot again and reduce the heat further to let the soup simmer for another half an hour or so.
• You can test now and then whether the cabbage is soft enough to your liking. Once it is, work is done and it's ready to be eaten.
• Enjoy!

Variation: Any kind of veggies can be added of course, the more fragile they are, the later in the cooking process they should be added to not overcook them. Raw meat can be added to the onions in the beginning for instance or leftover roast in the last few minutes just to reheat it.