It’s finally (kind of) Souping Season in SoCal, which called for more experimentation with this soup.
This go round:
2 lbs Tofurky Kielbasa, quartered lengthwise and diced
2 large yellow onions, diced
2 medium cabbages (one green, one Savoy), cored and slivered
4 lbs, total, peeled and diced yellow potatoes AND cauliflower
Better Than Bouillon No Chicken Base
Sprigs of fresh thyme and some dried thyme
Sauteed sausage in olive oil, removed and reserved sausage.
Softened onion in sausage-infused oil with dried thyme, then added cabbage. Covered and let soften/cook down.
When reduced by about 3/4, added potatoes, cauliflower, thyme sprigs, and several spoonfuls of the No Chicken Base.
Filled pot with water, covered, and let simmer away, stirring occasionally.
Forty-five minutes or so later hit with the immersion blender, added the reserved Kielbasa, and plenty of cracked pepper.
Let simmer for another half-hour or so.
Result: incredibly flavorful, quite rich, and so very beige.
