Vegetable Broth Soup

Yield: 4 servings
Calories: 130
Theme: Lunch

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  • 2 red onions, roughly chopped
  • 2 stalks celery, roughly chopped
  • 1 fennel bulb, fronds and stalks included, roughly chopped
  • 2 tsp caraway seeds
  • 2 tsp sea salt
  • Freshly ground pepper
  • 1 cup sliced shitake caps
  • 4 large cloves garlic, chopped
  • 1 cabbage, roughly chopped
  • 2 tbsp paprika
  • 2 tbsp fresh oregano, chopped
  • 8 sprigs parsley, chopped stems and leaves
  • 1/2 cup parsley, chopped


Combine all ingredients, except for the chopped parsley, in a pot. Add 2 quarts of water. Bring to a boil and then reduce heat. Simmer covered for about 1 hour. Adjust seasoning. Remove whole parsley sprigs and serve topped with some freshly chopped parsley. Serve with a side of traditionally fermented sauerkraut and chopped apples (warm or room temperature).


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