cabbage soup with apples and cider cream*

1/2 head cabbage thinly sliced (approx 8 cups)

1 potato peeled and small dice

1 onion chopped

saute the above in a heavy bottomed stock pot in 1 T earth balance and 1 T olive oil until soft and browned, about 15 minutes.

Then add...

6 cups vegetable stock

8 sprigs of fresh thyme

1 T red pepper flakes (optional)

simmer for about 30 minutes, remove thyme sprigs and puree half of the mixture.

~sauteed apples~

3-4 golden delicious apples, peeled small dice

saute apples in 2 T earth balance until soft and browning, season with salt and pepper.  set aside.

~cider cream~

1/2 c apple cider

1 6 oz container plain soy yogurt

reduce apple cider to 1/4 cup and stir in plain yogurt

when soup is done, place in individual bowls and top with apples and a dollop of cider cream.

garnish with fresh thyme sprig

Notes:  while the soup is simmering, saute the apples and make the cider cream.  i like to prepare the soup a day ahead so the flavors fully develop.  This is a very economical soup to prepare but yet has amazing flavor and very pretty presentation.  enjoy.

*no animals were harmed making this soup