Crickets Are Not Kosher

Juan O’Shea’s Soyrizo-Cabbage Soup

I know the title is an ethnic parody, deal with it :D

So, in an attempt to use up some of the veg we had lounging about in the fridge (yes vegetables lounge, and then they get soft…then squishy and gross…HORK! So one must make use of them as soon as one can and in whatever manner one can, right?) and crafted this soup idea in my head. We shall see if it tastes as good as it sounds.

Stuff

2 tbl extra virgin olive oil

1 small to medium yellow onion, diced

3 large cloves of garlic, smashed and roughly chopped (trust me they will melt into the soup later)

1 tube of Soy Chorizo (there are a few brands on the marker, like Melissa’s and Cacique, I have used both and we like both brands a lot…more than real chorizo for the most part. However, I prefer the Cacique and is what I used in this)

4 cups of water

2-3 cups of cabbage, sliced about 1/4 of an inch thick then chopped (I think any kind would work here, just be mindful of cooking times. Varieties like savoy and bok choy cook up a bit faster than the green & red head kinds. I used green as it is what was on hand.)

1 lb of baby carrots, whole

2 cups small yukon gold potatoes, cubed

2 vegetable bouillon cubes, low sodium if you have it

1 tbl brown sugar

1 bottle of Woodchuck Hard Cider, granny smith flavor (make sure this is room temp so it won’t slow your cooking time)

1-2 tsp of dried oregano

Things

Sautee garlic and onion in a stock pot, in the olive oil, on medium until they start to soften.

Add the soy chorizo, stirring well and allow to cook for about 5-10 minutes.

Deglaze the pan with the bottle of room temp cider and allow to cook for another 5 min. (This particular hard cider is only 5% alcohol so this will burn off as the soup simmers too.) Add all 4 cups of water, potatoes, carrots, bouillon cubes, brown sugar and oregano…giving it all a really good stir.

Cover and allow to simmer on medium for 40 minutes or until the veggies are soft. Add cabbage, cover and simmer for another 15 min. or until the cabbage you used is soft.

This makes 6 servings for 5 WW points each to which one could add a fresh slice of barley bread (3 WW points for the bread, bringing it up to 8 WW points total)

• 6 July 2012
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