Cabbage and Cauliflower Soup

It's one of those days where I have too much vegies and not enough time to use them before they spoil.  Whenever I am in such a situation my answer is always a pot of soup. 

With cauliflower in one hand and cabbage in the other, as the wheels in my head are turning I am wondering what on earth to do with them.  Do they work together?  Should I toss other vegies in there?  Is there something special I need to do?  Then in typical fashion, I just go "stuff it", toss it altogether and see what happens and I was very happy with what happened.  

Here are quick facts on their health benefits:

Cauliflower

• Rich in antioxidants, just like the cabbage
• Loaded with vitamin C and E, folic acid, potassium, zinc and carotenes

Cabbage

• Loaded with vitamins A, B, C, K and E
• Rich in antioxidants that help reduce the risk of bowel cancer and cardiovascular disease
• Can help lower blood sugar
• Aids in strengthening the immune system and help the body overcome infection
• Effective remedy for rheumatism and arthritis

Just like any vegetable, the cabbage is highly effective in its raw format since the active ingredients are lost in prolonged cooking.  It is also a natural cleanser and purifying agent when juiced.

Ingredients

1 leek, trimmed and sliced
2 garlic cloves, crushed and peeled
2 carrots, peeled and chopped
3 sticks celery, trimmed and chopped

¼ cabbage, chopped

½ cauliflower, chopped
1L stock
salt & pepper and chilli flakes to taste 

Method

In a large saucepan add the leek, garlic, carrots, celery, cabbage and a cup of water.  Saute for 10 minutes on low.

Add the cauliflower, stock, salt and pepper, then bring to boil on high heat.  

Turn heat to low and simmer for 20 minutes.

Serve with crushed pepper, a pinch of chilli flakes and crusty bread.