Chickpea-Rice Soup with Cabbage

Guys, I can't say enough good things about Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week. I received it as a surprise gift and it's wonderful! It's a big, hardcover book filled with lovely images and, most importantly, simple recipes that are easy to follow and end up looking exactly as they do in the book. Yes, they're vegan, and there's a lot with faux meats and things, but I guarantee that anyone could find something that looks amazing. I've been a cooking machine since I received it. First up: Chickpea-Rice Soup with Cabbage (p. 32). This is a simple, European-style soup with simple but comforting flavours.

In a large pot, heat up a little oil. Cook 1 thinly sliced onion for about 5 minutes, then throw in two minced garlic cloves, 1 tsp dried thyme, and some salt and pepper. Add in 1/2 cup rice (I used basmati), 3-4 carrots, cut in chunks, and 1 lb thinly sliced green cabbage - this was about 2/3 of a medium-sized head (thanks kitchen scale!). It seemed like a lot, but I was thinking of this recipe as mostly a cabbage soup recipe with some other ingredients.

Add 6 cups broth - I used 4 cups low-sodium chicken stock and 2 cups water. Cover and bring to a boil. Get it down to a simmer, and add in 1 can chickpeas. Simmer for about 15 minutes, until everything is cooked. That's about it! Stir in a bunch of fresh dill (the recipe called for 3 Tbsp, but the more the merrier I say) and enjoy.

I ate this soup for days - usually with a side of kielbasa (thanks to a surprise trip out to a giant Polish store in the 'burbs). Not exactly vegan but, hey, that's not really what European cuisine is about! I really like rice in soup - it plumps up a lot and gives a nice texture to brothy soups like this one. Need an idea for what to do with the rest of the cabbage? We stir-fried ours with noodles and mixed in Asian chili-garlic sauce. My new favourite way to use leftover cabbage.