In these early autumn months, nature gifts us with a harvest that brings an abundance of tastes and nutrients that are unique to the season. Its flavours are rich and comforting. All those earthy root vegetables that we have been patiently waiting to devour are finally at their peak. And I, for one, cannot wait to put them to use in all kinds of soups, stews, and roasts! Assorted Produce - Prices Vary* Cabbage is also vegetable that shines during the autumn season. It is a versatile and nutritional member of the cruciferous family, known for its crisp texture and slightly peppery flavour. When cooked, it becomes tender and imparts a subtle sweetness to dishes. And its ability to absorb flavours makes it an excellent addition to soups. I just love making a big batch of cabbage soup at the beginning of the fall. Stripped Tea Towel $14.99 | Spoon Rest $9.99 To me, September always feels like a reset. A time to get back on track from the lackadaisical ways of summer. Making healthy dishes to keep on hand, such as this soup, are a great way to encourage good choices when opening up the fridge. Cabbage is loaded with nutrients that support good health. It is rich in antioxidants, it’s a great source of vitamins K, C, & B6, plus it is an excellent source of folate and fiber. Slurping away at a bowl of this truly delicious soup is something I can feel good about. Stoneware Soup Bowl $29.99 | Pumpkin Dish $24.99 | Pampas Grass Spray $14.99 | Jute Crocheted Pot Holder $9.99 The version of cabbage soup that I make is vegetarian, if you want to keep it a veggie dish but add more protein, white beans or tofu make a great addition. Or if keeping vegetarian isn’t a priority you can substitute for chicken stock and add in some ground beef too! I love that it is so versatile.   Onion $1.00 | Nonno's Lemons - Prices Vary* Cabbage Soup 2 TBSP olive oil 1 onion, diced 1 large carrot, diced 2 celery stalks, diced 2 garlic cloves, minced ½ TSP dried oregano ½ TSP