Red Cabbage Winter Vegetable Soup

300g red cabbage chopped into 5 mm thick strips, without the tough middle
250 g potatoes peeled, cubed
1 onion finely chopped
1 medium carrot peeled, diced
40 g celeriac small piece, peeled, diced
½ leek cut lengthwise, finely chopped
50 g spinach finely chopped
2-3 tablespoons each: parsley, dill and chives finely chopped
1 bay leaf
2 allspice berries
2 tablespoons balsamic vinegar
1 tablespoon butter
1 garlic clove finely grated
2 tablespoons olive oil
6¼ cups (1½ l) vegetable stock
Sea salt and pepper to taste

In the pot heat up 2 tablespoons of oil, add the bay leaf, allspice, onion, leek and red cabbage. Stir and cook over a medium heat for 5 minutes stirring often.

Add the carrot, celeriac, potato, stock and balsamic vinegar, stir, cover and bring to the boil. Lower the heat and simmer for about 25 minutes (or until the vegetables are fully cooked) stirring occasionally.

Add the spinach, herbs, garlic, butter and season to taste. Add a splash of water/stock if needed. Cook for 2 more minutes. Remove from the heat and serve.

from: www.everydayhealthyrecipes.com