Basic Vegetable Soup

• 1/2 Cabbage
• 2 Onions
• 1 Carrot
• 3 Green peppers
• 1 stalk Celery
• 1 piece Ginger
• 1 Kombu for dashi stock
• 1 tbsp Salt
• 2 1/2 to 3 l Water

1. Slice the celery, carrot and onion about 5 mm thick.
2. Julienne the bell peppers and ginger thinly.
3. Cut the cabbage roughly.
4. If you cut the vegetables too small they will disintegrate.
5. If you want the soup to have volume cut them up into large pieces.
6. I recommend using a large pot to cook the soup.
7. Put all the cut up vegetables, konbu seaweed, salt and water into a pot and start heating.
8. When it comes to a boil lower the heat to medium, simmer for 20 minutes and it's done.
9. If you are using a pressure cooker, cook under pressure for 5 minutes, then turn off the heat, and leave to cool down naturally.
10. Season with salt and pepper before serving.

cabbage, onions, carrot, green peppers, celery, ginger, stock, salt, water

Taken from cookpad.com/us/recipes/152095-basic-vegetable-soup (may not work)