Tomato-cabbage soup, gluten free

Ingredients

• 250 g Cabbage, shredded
• 400 g Tomatoes, diced finely
• 1 tbsp Olive oil
• 700 ml Chicken stock, low sodium
• 150 g Chorizo, sliced
• 1 pcs Celery stalk, sliced
• 1 pcs Carrots, peeled and sliced
• 1/2 pcs Onion, peeled, chopped
• 2 clove Garlic, minced
• 1 tsp Marjoram, dried, crushed
• 1/8 tsp Salt, fresh ground
• 1/8 tsp Black pepper, fresh ground

Method

1. Heat olive oil in a sauce pot and remove the sausage from the casing.
2. Slice the sausage into 2-cm rounds.
3. Cook until browned and remove from the pot.
4. Add onions to the pot and cook for 5 minutes, then add garlic and cook for 1 minute.
5. Add carrots and celery and cook for 3-4 minutes, then add the cabbage and cook until wilted for 3 minutes.
6. Finaly, add stock, tomatoes, and cooked sausage; bring to a boil.
7. Reduce heat to medium, season with salt and pepper then simmer for 15 minutes.
8. Serve while still hot.