Warming.

Well this is a very pleasant surprise. I decided to fiddle around with the recipe of the normal cabbage soup so I lobbed in some fresh chile, some peppers I had in the fridge and crucially a load of tomato puree; it's bloody lovely. Added a can of cannellini beans and the blanched, shredded outer leaves of the savoy cabbage and that's my brunch, lunch and tea sorted tomorrow (with a green salad and sprouted seeds to add variety).

If it looks good enough to try then here you go;

One large onion
Five sticks of celery
Two big carrots
One each green and red pepper
Five fresh chiles (type depending on heat tolerance!)
One large bulb of garlic (less if you're worried about what folks think)
One large savoy cabbage
One tin cannellini beans
Two tsp turmeric powder
One tsp ground cumin
One tsp coarse black pepper
Two veg OXO
One tube tomato puree
Veg. oil
Salt and ground white pepper to taste

Finely dice onion, carrot and celery and sweat down the mirepoix in oil until soft. Add the diced peppers and finely chopped chile and garlic. Sweat again for ten minutes.
Remove the outer leaves from the cabbage and shred - blanch in boiling water. Chop up the rest of the cabbage and add to the main pot with the spices, tomato puree and OXO and enough boiling water to cover the lot.
Simmer for 20, blitz with hand blender and lob in the green cabbage and beans. Salt and pepper to taste.

I'd imagine it goes very well with some crusty bread.

p.s. no posh shot of it in a bowl with chopped parsley because it went into my massive Thermos