For 4-6 Servings: (Pressure cooker)
2 medium onions, chopped
1 tbs olive oil
2 leeks, sliced
3 medium potatoes, peeled and diced
1 small head of white cabbage, cut in thin slices
1 liter vegetable stock (1 vegan (Rapunzel) broth cube 1 liter water)
2 cups of white wine
1 bay leaf
salt and pepper to taste
Saute onion in your pressure cooker until transparent. Add the leeks potatoes and cabbage and cook for 10 minutes.
Add the wine and stock and all other ingredients. Bring to a boil and close the pressure cooker. (If you do not have a pressure cooker, be prepared to cook ingredients for over an hour.)
After the pressure cooker valve shuts, simmer for 10-15 minutes. (Compare instructions with your own cooker) Turn off heat and wait abt. 5 – 10 minutes until the cooker has cooled and the pressure is down. Before opening the cooker, assure that all pressure is released, in doubt, rinse the closed cooker under cold water.
After opening the cooker, let soup cool down and settle. Reheat and serve with a garnish of fresh herbs. ©Sabineart.com 2012