Tag Archives: Plenty cookbook

Recipe: Cabbage Soup

While I was in Italy this summer enjoying quantities of parmesan cheese with my dear friend JK, he mentioned that his family makes a great soup with parmesan rinds. I had veggie stock in need to a soup recipe last week and came across a cabbage soup with parmesan in the cookbook Plenty by Yotam Ottolenghi. Here is the recipe inspired by Plenty. I must say this cabbage soup was a delicious surprise. Omit the chili if you prefer no spice, however, I believe it adds a special complexity to the flavour of the soup.

1 onion, thinly sliced

1 clove garlic, minced

2 tablespoons olive oil

1/2 red chili pepper, finely chopped seeds removed

1/2 teaspoon caraway seeds

1 medium napa cabbage, cut finely or shredded

1 medium potato, peeled and diced finely

4-5 cups vegetable stock

1-2 parmesan rinds

salt, pepper and a squeeze of lemon to taste

In a large pot, over medium heat, saute onion, garlic and chili until soft. Add diced potato and cabbage, saute for a minute or so. Add vegetable stock and bring to a boil. Add parmesan rinds reduce heat and simmer for 15 minutes. Allow the soup to sit covered until it comes close to room temperature. Remove and discard the parmesan rinds. Using an immersion blender or a food processor, pulse until soup is fairly smooth. Season with salt, pepper and lemon juice to taste-enjoy!

Recipe: Barley Pomegranate Salad

This recipe caught my eye in the mainly vegetarian cookbook Plenty. I could not get my hands on sherry vinegar, so I improvised with pomegranate molasses or concentrated pomegranate juice (found in middle eastern food shops), which adds a slightly sweet, tart depth of flavour. The pomegranate seeds and celery bring a nice crunchy contrast to the chewy barley.

1 cup pearl barley, rinsed

1 shallot, finely chopped

2 tablespoons olive oil

2 1/2 tablespoons rice vinegar

1 tablespoon pomegranate molasses

2 stalks celery, diced

1 pomegranate (gather the seeds by slicing horizontally and removing the skin)

2-3 tablespoons chopped dill

2-3 tablespoons chopped parsley

1/4 cup currants (optional)

salt and pepper to taste

Place barley into a small pot with 3 cups of water, bring to a boil and simmer for 35 minutes or until tender with a chewy bite. Drain if necessary.

While barley is still warm, stir in olive oil, vinegar, pomegranate molasses and shallot. Allow to cool and stir in celery, pomegranate seeds, dill, parsley and currants if using. Season with salt and pepper to taste. Serve at room temperature.