Mediterranean cabbage soup

Name: Mediterranean cabbage soup
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Tuber Fennel (approx. 250 g); 2 Peppers (e.g. red and yellow); 2 medium-sized tomatoes; 250 g Celery; 500 g Pointed or white cabbage; 1 small uncovered lemon; 1 baby onion; 1 Garlic clove; 1-2 TABLESPOONS Oil (e.g. olive oil); 1-2 TABLESPOONS Tomato paste; 2 TABLESPOONS Vegetable broth (instant); 1 Chilli pepper or chilli powder; 1 TEASPOON Fennel seeds; 1 (425 ml) Can; 7-10 Tbsp Artichoke Hearts; 7-10 Tbsp salt, white pepper; 7-10 Tbsp Basil

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Tuber Fennel (approx. 250 g)
2 Peppers (e.g. red and yellow)
2 medium-sized tomatoes
250 g Celery
500 g Pointed or white cabbage
1 small uncovered lemon
1 baby onion
1 Garlic clove
1-2 TABLESPOONS Oil (e.g. olive oil)
1-2 TABLESPOONS Tomato paste
2 TABLESPOONS Vegetable broth (instant)
1 Chilli pepper or chilli powder
1 TEASPOON Fennel seeds
1 (425 ml) Can
7-10 Tbsp Artichoke Hearts
7-10 Tbsp salt, white pepper
7-10 Tbsp Basil

Directions

1
Cleaning and washing vegetables. Fennel into fine slices,
2
Cut the peppers and tomatoes into pieces, celery into slices and cabbage into strips. Wash lemon hot and cut into slices
3
Peel and finely dice the onion and garlic. Fry in hot oil in a pot. Sweat tomato paste with. Add 1 1/2 l water, stir in broth. Wash the chili. Add fennel seeds, lemon and prepared vegetables. Bring to the boil and simmer for about 15 minutes
4
Drain and halve the artichokes. Add after about 10 minutes, cook along. Season soup to taste, garnish if necessary