Even though Rob was away, in the end, it didn’t stop me from a) cooking some delicious meals and b) going out to cycle.
Going out for a bike ride by myself doesn’t seem like a big accomplishment, but I always save my long rides to do with friends. Of course, I commute by myself, but I always want to do my longer, harder challenges with someone else in case we get into trouble (flat tire, accident, get lost, etc).
This weekend, though, I took matters into my own hands. It was cold and windy but I circumvented the rain. I still managed to pedal 100 km over the weekend. Baby steps, as we haven’t done more than 30 km within the past few months. I stayed with a well-travelled and well-loved route.
I even had a flat tire. A slow leak I discovered Sunday morning and took out my commuter instead. I didn’t want to waste time and lose motivation changing my tire.
Because I split my ride over 2 days, I still had enough time to do my weekend batch cooking. One of my favourites was this soup. All.things.caramelized: caramelized cabbage, caramelized onions and caramelized leeks. If I had roasted the carrots, it may have turned into a sweetness overload. Just kidding. While you dirty a bunch of dishes, everything cooks or roasts in parallel so it doesn’t take as long as you might fear. Combining the sweet vegetables with celeriac and white beans countered with a bit of bitterness, but the broth was spiked with dill that brought everything together.
I liked how the soup was made with winter vegetable staples (carrot, cabbage, celeriac, leeks) but I find fresh dill has a spring feel. Granted we have no snow, but the warmer weather will definitely be appreciated.
This is my submission to this week’s Souper Sundays.
1 small green cabbage (2 lbs)
2 tbsp olive oil, divided
1 tsp sea salt, plus more to taste
1 yellow onion, chopped
1 1/2 cups sliced leeks, white part
2 medium carrots, chopped into 1-cm cubes
1 celeriac, peeled and chopped into 1-cm cubes
4 cups canned vegetable broth diluted with 1 cup water
2 cups cooked white beans
1 cup non-dairy milk (I used almond milk)
2 to 3 tbsp chopped fresh dill
Freshly ground black pepper, if needed
1. Begin by caramelizing your cabbage: Preheat oven to 375F. Thinly slice cabbage, removing the tough core. Drizzle 1 tbsp oil overtop, sprinkle with salt and using your hands, mix to coat all leaves. Spread on a baking sheet, covered by a silpat, and roast 30-40 minutes, until toasty brown. Check after the first 10 minutes to stir it and make sure it does not burn.
2. Meanwhile, make your caramelized onion and leek. In a non-stick skillet over medium heat, heat 1 tbsp oil. Once hot, add onion, leeks and sprinkle with salt. Reduce heat to low, stirring infrequently, cook until golden brown, around 30 minutes.
3. Meanwhile, cook your soup. In a large soup pot over medium heat, bring vegetable stock to a boil. Once you have finished chopping your vegetables (carrots, celeriac), add to soup pot. Cover and simmer for 20 minutes.
4. Once your cabbage has finished roasting and your onions/leeks caramelized, add to the soup pot. Cover and simmer 10 minutes. Add white beans, non-dairy milk and dill. Taste and season with salt and pepper. Simmer just until heated through.