Date: 09 Sep 2017 Author: Jacqui Categories: Food, Starters & Soups 0


This soup became a regular thing at home.  It had started as a Cabbage Soup, you know the one, whenever we start feeling guilty and always try to start the Cabbage Soup Diet.  Oh well, the intention is always there …

Anyways, to make it more interesting and definitely not what you can now call a diet soup, I started adding more ingredients to the basic Cabbage Soup.  It still is chock full of lovely healthy vegetables which on their own still make a lovely meal but I have to say that the salamella* does make it taste even better.

*Salamella is a pork sausage from the Lombardy region.  You can use any tasty pork sausage instead.


  • Olive oil
  • 4 Salamella, sliced
  • 1 large onion, diced
  • 2 garlic cloves, minced
  • 2 sticks celery, diced
  • 3 carrots, diced
  • 1 large sweet potato, diced
  • 1/2 of a cabbage, roughly chopped
  • 1 can or carton lentils
  • 1 cup frozen peas
  • 3 tbsp tomato paste
  • 2 tsps curry powder
  • 1 tsp turmeric
  • 1 tsp fennel seeds
  • 1/2 tsp dried sage
  • 1/2 tsp dried rosemary
  • 1/2 tsp chilli flakes
  • 4 cups gluten free vegetable stock
  • Salt & Freshly ground Pepper
  • 3/4 cup Riso Originario (short grain rice)


Heat a little olive oil and sauté the onions, carrots and celery until soft, add the sweet potatoes, stirring, followed by the garlic. Add the salmella pieces and cook until browned.  Add the spices & herbs and tomato paste and then pour in the vegetable stock.  Throw in the cabbage pieces. Season.  Bring to a boil, then leave to simmer until the vegetables are done.  Pour in the carton of lentils together with its liquid.  When it boils, stir in the rice. Towards the end of the cooking time, add the frozen peas. If too thick add more vegetable stock.  Remove from the heat and sprinkle with the chopped parsley and more chilli flakes if desired.

Serve drizzled with olive oil.

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