Vegetable Soup

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  • 100 ml of grapeseed or virgin olive oil
  • 3 organic garlic bulbs
  • 1 half head of organic cabbage
  • a splash of brandy (optional)
  • 10 small organic carrots
  • 10 small organic potatoes
  • 1 organic qingsuan stalk
  • 50 grams of organic sun dried tomatoes
  • 1 jar of organic artichoke hearts
  • a pinch of tarragon
  • salt and pepper
  • 2 cups of cooked noodles (fusilli or macaroni)
  • a small chunk of organic feta
  • Cut the garlic into cubes and cook on low heat in a large pot with the oil until browned.
  • Slice up the cabbage and add to the oil with a pinch of salt and pepper. Once softened, turn up the heat and add the brandy.
  • Cube the carrots, potatoes and qingsuan and add to the mix.
  • Add enough water to fully submerge the mixture and bring to a boil.
  • Turn the temperature down to a simmer and add the sun dried tomatoes, artichoke hearts and taragon.
  • Simmer for about 2 hours. Add salt and pepper to taste.
  • Take some noodles in a bowl, pour the soup on top and add a garnishing of diced sun dried tomatoes and feta.
  • For refrigeration, keep the noodles separate from the soup.
  • You can enjoy it over the next week by reheating in a small pot.

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