Probably the last wintery soup recipe, as spring ingredients are starting to appear at the farmers’ market. For easier peeling of cipollini onions: trim the tops and bottoms, soak the onions in hot water for a few minutes, slip off the outer skin, and chop.
- olive oil
- bay leaves
- fresh ginger, peeled and thinly sliced or grated
- cipollini onions or onions of choice, chopped
- green garlic, white and light green parts, thinly sliced or garlic cloves, minced
- leeks, white and light green parts, halved and sliced into half-moons
- fresh tomato, chopped, or tomato paste (optional)
- cabbage, cut into 1-inch dice
- cooked white beans, rinsed if canned
- super-firm tofu, cubed (optional)
- fennel seeds
- caraway seeds
- dried chipotle flakes or red pepper flakes
- miso or your vegetable broth mix of choice
- hot water
- fresh or dried oregano
- fresh parsley
- black pepper
- In a soup pot over medium heat, warm the oil. Add the bay leaves and ginger and cook for a minute. Stir in the onions and cook for a minute, then turn down to medium-low, and cook until very soft and starting to brown. Add the garlic and leeks and cook until softened. Raise the heat to medium, add the tomato, cover, and cook, stirring occasionally, until the tomato breaks down and creates a sauce. Add the cabbage, cover, and cook, stirring occasionally, until the cabbage wilts. Lower the heat to medium-low, stir in the beans, tofu, fennel, caraway, and chipotle flakes, and cover.
- Meanwhile, put the miso in a small heatproof bowl. Add a small amount of hot water and whisk until the miso is well combined into the water. Pour the miso mixture into the soup. Taste the soup broth and, if needed, repeat to add more miso. Remove from the heat (do not let the soup boil after you add the miso).
- Remove the bay leaves. Season the soup with oregano, parsley, and black pepper and serve.