Cabbage Soup (Cornish Broth)

Name: Cabbage Soup (Cornish Broth)
Ingredients: 1 medium head White cabbage (Sliced or shredded); 2 large Leeks (Cleaned thoroughly and sliced); 2 medium Turnips (Peeled and sliced); 1.5 liters Vegetable stock or water (Adjust quantity to ensure equal parts vegetable and fluid); 0.5 tsp Black pepper (Freshly ground, to taste); 1 tsp Salt (To taste)

A simple, hearty vegetable soup featuring cabbage, leeks, and turnips. Historically referred to as Cornish Broth when prepared without meat, this recipe relies on the natural sweetness of the vegetables and a balanced ratio of liquid to ingredients for a thick, stew-like consistency.

Ingredients

1 medium head White cabbage (Sliced or shredded)
2 large Leeks (Cleaned thoroughly and sliced)
2 medium Turnips (Peeled and sliced)
1.5 liters Vegetable stock or water (Adjust quantity to ensure equal parts vegetable and fluid)
0.5 tsp Black pepper (Freshly ground, to taste)
1 tsp Salt (To taste)

Instructions

1Wash the cabbage thoroughly and slice it into strips. Clean the leeks to remove any grit and slice them into rounds. Peel the turnips and cut them into thin slices.
2Place the sliced cabbage, leeks, and turnips into a large pot. Pour in the stock or water. Ensure you do not add too much liquid; the goal is to have roughly equal quantities of vegetables and fluid, creating a thick consistency rather than a watery broth.
3Bring the pot to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer until all vegetables are thoroughly tender.
4Once the vegetables are soft, season with salt and pepper to taste. Stir well and serve hot.