If you have any Redwall fans in the family, the late British author Brian Jacques produced a fabulous children’s cookbook that brings to life the sumptuous feasts described in his books. Since his main characters are meadow and woodland animals, all the recipes are vegetarian. While my kids were devouring the books, they took the opportunity to eat their way through them, too!
Adapted from Brian Jacques’ The Redwall Cookbook.
1 tablespoon butter
3 medium carrots, peeled and sliced
2 medium onions, peeled and chopped
2 celery stalks, chopped
1/4 cup tomato paste
2 vegetable bouillon cubes, crumbled
Salt and pepper, to taste
2 cups shredded green cabbage
1/2 cup sliced green beans
1 teaspoon cornstarch
- Melt the butter in a large saucepan over medium heat. Add the carrots, onions, and celery and cook, stirring, for 4 minutes (do not let the vegetables brown).
- Stir in the tomato paste and bouillon cubes, add 4 1/2 cups water, and season with salt and pepper. Bring to a boil, stirring, then cover the pan, reduce the heat, and simmer for 10 minutes.
- Stir in the cabbage and green beans, cover again, and simmer until the vegetables are tender, for another 10 minutes.
- In a bowl, blend the cornstarch with a little warm water and stir it into the soup. Bring the soup back to a boil, stirring continuously, and cook for two minutes.
- Reduce the heat and simmer, uncovered, for another 10 minutes, then add salt and pepper if needed and serve with crusty bread.