Lachanosoupa (Cabbage Soup) for One

It’s starting to feel like I’ve had this cold since the dawn of time. What will make me feel better? A quick bowl of Lachanosoupa, a hearty Greek delicacy, if you ask me.

1 TBLSP olive oil

2 TBLSP chopped yellow onions

1 TBLSP diced garlic

Pinch of salt

A few grinds of black pepper

Pinch of dill (fresh is best, but use dried if that’s all you’ve got)

Pinch of dried thyme

3 TBLSP shredded or diced zucchini

3 TBLSP shredded or diced carrots

1 cup chopped cabbage

1 ½ cup water (you could use stock, but it’s more flavor than you need)

2/3 cup cooked rice

Squirt of freshly squeezed lemon juice

1. In olive oil, sauté the onions over low heat until they’re translucent. Add garlic and cook for one minute more.
2. Add the salt, pepper, dill, and thyme, and cook on low for 3-4 minutes.
3. Add the zucchini and carrots. Cook on low for 10 minutes, stirring occasionally.
4. Add the cabbage, and cook until it begins to wilt, perhaps 5 minutes.
5. Add the water, and stir to combine completely. Turn the heat up to medium-high and bring to a boil. Cook, uncovered, for 10 minutes until the veggies are fork tender.
6. Add the rice and cook 5 minutes more, until the rice is heated through.
7. Remove from heat and stir in the lemon juice. 

Great with crusty bread, a salad, or as a starter to a heavy meal. But you won’t need that heavy stuff. You’ll be ready to go plow the fields after this little bowl of treasure.