1/2headcabbageclean, and chop into bite sized pieces
2cansdiced tomatoeswith juice
48ounceschicken or veggie broth
Salt and pepper to taste
Curryto taste (optional)
Parsleysprig for each serving
In a large soup pot, put 2 tablespoons olive oil, add green onion and garlic, sauté about 4 to 6 minutes until onion is clear. Add in the rest of the ingredients to the pot all at once. Add water until everything is covered with liquid, if needed. Cover and cook on low heat for about two hours. Season to taste. Serve each bowl of soup with a sprig of parsley.
Variations: Mash an avocado or two and add to the garlic, onion mixture right before the rest of the ingredients.