- 4 cloves garlic
- 1 tablespoon olive oil
- 1¼ teaspoons sea salt, divided
- 1 cup onion
- 2 cups celery
- 3 cups fingerling potatoes
- 4 cups green cabbage
- ¼ teaspoon ground black pepper
- ½ cup flat parsley
- 1 teaspoon thyme
- 4 strips cooked bacon
Wash and dry produce. Remove skins from garlic and mince. Add garlic to a large metal soup pot with olive oil, 2 tablespoons water and ½ teaspoon sea salt. Remove skins from an onion, chop 1 cup onion and 2 cups celery. Add onion and celery to soup pot. Stir and cook the onion mixture over medium-low heat, uncovered, for 10 minutes.
Slice 3 cups fingerling potatoes, add to onion mixture with ½ teaspoon sea salt and ½ cup water. Cover and cook for 10 minutes on medium heat.
Trim away spines from cabbage leaves. Chop 4 cups cabbage, add cabbage to soup pot with 4½ cups water, black pepper and ¼ teaspoon sea salt. Cover soup pot and bring to boil; reduce to medium-low and cook, covered, for 10 minutes.
Remove parsley leaves from stems and mince leaves. Remove thyme leaves from stems. Remove soup from heat. Gently stir in herbs and let soup let rest, uncovered, for a few minutes. Taste soup and adjust seasonings as desired.
Crumble cooked bacon. Serve soup sprinkled with a drizzle of olive oil, a sprinkle of sea salt and 1 strip of crumbled bacon.
About this recipe
Image and Recipe © 2016 The Intentional Minimalist