Sopa de Repollo

It has been a crazy week of illness in the Martin-Cisneros house.  Last week, Era got sick.  I basically mocked him for whining and talked about how strong my immune system was.  Then karma kicked my butt.  I've been sick since Saturday and spent the past two days battling a high fever.

I'm just starting to get my cooking energy back, so I decided to make one of my favorite and easiest soups: cabbage.  Sopa de repollo is a Mexican cabbage soup that contains cabbage, squash, and a gang of veggies.  It really hits the spot for when you feel sick.  Plus, it's super easy to make.  The best thing to do is to cut the veggies on the thick side so they don't break down too much during the cooking process.

veggie heaven

Sopa de Repollo
(serves 8)
gluten free
soy free

2 Tbsp canola oil
1 small white onion, diced
3 large carrots, cut diagonally
4 small red potatoes (about ¾ lb), diced
6 garlic cloves, minced
1 tsp crushed red pepper flakes, more or less to taste
2 tsp ground cumin
2 small zucchinis, sliced in half moons
2 celery stalks, cut diagonally
½ medium head of green cabbage, roughly chopped
8 cups water
1 ½ tsp fine sea salt, more or less to taste
pepper to taste
1 cup tightly packed cilantro, minced

Heat canola oil in a large stockpot over medium high heat. Add the onion, carrots, and potatoes. Cook them until the onions start to turn translucent, about 5 minutes. Add the minced garlic, crushed red pepper flakes, and cumin and cook for another minute. Add the zucchini, celery, cabbage, water and salt. Bring to a boil before turning the heat to low. Simmer for 20 minutes. Add salt and pepper to taste. Stir in the fresh cilantro.

Now, I must take some more meds and relax.  Later this week I'll be doing a Caribbean Vegan review!  I'm way excited about that.  Also more cookbook challenge stuff to come.