Cabbage, Chorizo & Mustard Seed Soup

Serves 4 – Hands-on 15 mins / Total time 50 mins

A no-brainer to make but gosh darn is she a deliciously complex thing. And like most of life’s loveliest things she gets better with age… perfect the next day and even the day after.

- 1 1/2 Tbsp. mustard seeds
- 1 Tbsp. fennel seeds
- 2 large celery sticks, thinly sliced
- 1 medium white onion, finely sliced
- 400 gms mild (or hot) chorizo, cut on ½’ bias
- 1/3 cup red wine vinegar
- ½ large cabbage, thinly sliced (approx. 600 gms)
- 5 cups veg stock (chicken works also. Beef is too powerful for this recipe)
- 1 bay leaf
- Bunch of fresh thyme tied with string or a rubber band

In a heavy bottom pot on medium heat add a good splash of olive oil, once oil heats up add mustard seeds and fennel seeds.  Watch for mustard seeds to pop… you don’t want them to burn though. Once they begin to pop add celery, onions and chorizo. Stir and sauté veggies and chorizo for 3 to 5 mins (until veggies begin to soften slightly). Then add vinegar, cabbage, stock, bay leaf and thyme.

Simmer with lid on at medium heat for 30 to 40 mins, or until cabbage softens completely. Depending on the sodium level of your chorizo and stock you may need to add salt. Remove bay leaf, thyme stems and serve.