1/5 Purple Onion (sm. dice)
1/2 White Onion (sm. dice)
4 Celery Ribs (sm. dice)
3 Lg Carrots (sm. dice)
EVOO for frying
2tsp dried sage
1 tbs spicy paprika
2 tbs. Garam Marsala
Old Bay to taste (spicy seasoned salt)
Fresh ground pepper
1 tbs Red Pepper Flakes (or to taste)
1 md Fennel Bulb (md. chop, some stalks too)
1 sm Zuccini (sm. chop)
1 sm Yellow Squash (sm chop)
1/4 Fresh Sage leaves
1 tbs Oregano and Marjoram
2/3 cup White Wine
2 Bay leaves
2 tbs Apple Cider Vinegar
2 Qts Veggie Broth Stock (or H2O + Bouillon)
1/4-1/2 Green Cabbage (bite size pieces)
1 sm. Purple Cabbage (bite size)
2 potatoes (bite size pieces, use any variety of potatoes)
Roasted Butternut Squash (optional)
Cup Frozen Spinach
1. Saute Onions until transluscent. Add all ingredients from celery to the fennel.
2. When fennel is transluscent, add zuccini and squash, fresh sage and oregano, marjoram, and bay leaves. Stir constantly.
3. Deglaze with white wine, let simmer for 5-8 mins, add broth/stock and . Bring to a boil
4. Add potatoes, butternut squash and cabbage and let simmer for 30 mins or until cabbage is tender. Add Spinach, bring back to a simmer.
Obviously use your judgement as to when things are ready etc. Add, subtract what you want! I also made a sour cream sauce for the top, it was really good!
Sour Cream Mix -
Follow Your Heart Sour Cream
To Taste: Poultry Seasoning
Old Bay (Spicy Seasoned Salt)
1/2 Lemon Juice
Fresh Black Pepper to Taste
Mix everything together, serve on top of soup. Enjoy!
(I'm not sure if everyone knows what poultry seasoning is [I didn't] but its: Sage, thyme, onion powder, marjoram, black pepper, celery seed, cayenne, nutmeg.)