Cauli Verdi, a Winter Vegetable Soup

Made for the March 2014 Soups and Breads Fundraiser Lunch at Coronation.
(Shown served with Skinless Sausages)

http://lilithsapothecary.wordpress.com/2011/02/17/cauli-verdi-medieval-pottage-recipe-fit-for-a-lord/

Because they went into left field in their redaction I did my own redaction sticking closer to the original recipe. Here is what I did:

2 TBSP olive oil

1/2 fennel bulb, sliced

1/2 head green cabbage, thinly sliced

2 medium yellow onions, quartered and thinly sliced

2 Granny Smith apples, cored and thinly sliced

3 tart red cooking apples, cored and thinly sliced

enough of the saved cooking liquid from the cabbage to make a thick stew consistancy

1 tsp ground cardamom

2 tsp ground coriander

Place the sliced cabbage in a pot and cover with water. Bring to a boil over medium-high heat and boil for 3 minutes. Remove cabbage and drain, saving the boiling liquid and keeping it hot.Heat the oil in a second pot at medium heat, then add all of the vegetables, apple and salt and cook, stirring until tender. Add broth until you reach the desired consistency (or let continue cooking at low heat or in a slow cooker, adding more broth as needed). Mix in spices just before serving.