Chop, slice all the vegetables shown (except the broccoli) into a 5 quart pot with 2 T coconut oil. Cabbage, cauliflower, carrot, celery, onion, pepper. Saute' and stir for 5-10 minutes, adding the tomatoes and 2 cans of water when everything's sizzling.
Add:
2 T B.T.B. soup base
2 T curry seasoning
1 T sugar
Stir well, add another 3-4 cups of cold water, cover and simmer on low heat for 20-30 minutes. Stir in the broccoli florets, bring back to a simmer for another 5-7 minutes. Serve with crushed croutons, some chopped parsley or cilantro and a dab of sour cream. I like the way this turned out.
Very healthy, however, I keep imagining how good it would be blended, with a cup of sour cream added. Hmmm, that might just happen in a day or so! . . . Lin
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