Cabbage Soup ‒ Kaalisoppa

This is an easy, tasty and light dish that my mom used to make. You can portion it into the freezer or serve to a larger crowd. And the best thing is that the more you cook it the better it gets.

- 1 white cabbage
- 5 large potatoes
- 1 onion
- 3 dl textured soy protein flakes (soijahiutaleet in Finnish)
- 1 chili
- 3 garlic cloves
- 3 tbsp miso
- 1 tbsp dark syrup
- a bunch of fresh chives

Boil the cabbage for around twenty minutes. Make sure not to throw away the tasty broth. Tear of the leaves from the cabbage. (If you want you can save the biggest leaves to make for example cabbage rolls.) Chop the rest of the cabbage as well as the potatoes and put them back to the broth. Let them cook while you add the rest of the ingredients.

If you want you can fry the soy with the onion, chili and garlic before adding them to the pot. Add water according to your own taste of thickness. The miso should be dissolved in a cup of water before adding it in, which is something you may want to at the very end since boiling destroys some of miso's nutritional benefits. The soup is ready when the potatoes are.

Nutritional values / 2000 g (= without the water)
energy 1110 kcal
fat 12 g
protein 54 g
carbohydrates 185 g
fiber 42 g

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