Cabbage / Curry / Potato Soup

Cabbage and potatoes are a good combination. Curry works well, here. Peppercorns and mustard seed are like pop rocks, in a stew. They give the mixture a subtle flavour while it cooks - then you eat the soup, and bite down on a flavour capsule (which should be reasonably soft from cooking long enough). If anyone in the group has trouble with eating seeds, substitute ground mustard and pepper.

• 3 cloves garlic, minced
• 1 T curry powder
• 1 t mustard seed - or 1/2 t ground mustard
• 1/2 t paprika
• 2 t peppercorns - or 1 t ground pepper
• 1/2 head of cabbage, chopped
• 2 med yellow onions, diced
• 2 lb potatoes (6 - 8 medium potatoes), well washed, scrubbed, and diced 1/2" cubes
• 1/2 can (3 oz) tomato paste
• 4 C chicken or vegetable broth (2 bouillon cubes + 4 C boiling water)
• ground pepper, chopped green onions for garnish

1. Put 4 C water in a stew pot, bring to boil, add bouillon cubes.
2. Add garlic, onions, spices and tomato paste, bring to boil again.
3. Add cabbage and potatoes, add enough water (if necessary) to almost cover the cabbage and potatoes, bring to boil again.
4. Turn down to slow simmer.
5. Cook 1 - 2 hours, until vegetables are tender. Make sure cabbage and potatoes are very soft. Longer is better.
6. Garnish with ground pepper, and chopped green onions.
7. Serve immediately, if you're hungry. Best flavour may be obtained from refrigerating overnight.