Winter Vegetable Soup

• 12 white cabbage or 12 green cabbage
• 1 large onion
• 2 garlic cloves
• 2 medium carrots
• 1 -2 medium potato
• 4 14 cups vegetable broth
• 2 tablespoons vegetable oil
• handful fresh herb (e.g. parsley, thyme leaves)
• 1 cup red lentils or 1 cup yellow split peas, whatever you've got in stock
• salt & pepper

1. Peel the onion and chop it finely.
2. Peel and crush the garlic.
3. Heat the oil in a large soup pan and gently saute the onion and garlic (covered) for 5 minutes.
4. Chop the potatoes and add to the pan.
5. Cover and cook for 10 minutes.
6. Stir occasionally, to make sure they don't burn.
7. Add to the pan with the stock and the lentils / split peas.
8. Cook for 30 minutes, until the pulses are almost ready.
9. Wash the cabbage and chop it.
10. Add it to the pan and stir well.
11. Add extra water if the mixture has got too dry.
12. Cover and simmer gently for about 5 minutes, until the cabbage is soft.
13. Remove from the heat and add the herbs.
14. Liquidize until smooth.
15. Add more water, if the soup is too thick.
16. Season with salt and pepper to taste.

white cabbage, onion, garlic, carrots, potato, vegetable broth, vegetable oil, handful fresh herb, red lentils, salt

Taken from www.food.com/recipe/winter-vegetable-soup-323755 (may not work)