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​Leek and Cabbage Soup

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1/4 cup olive oil
5 cloves garlic, chopped or minced
Tops of 2 leeks, chopped
1/4 head of cabbage, chopped
2 large carrots, grated
1 quart water
1 packet vegetarian gluten-free* bouillon (I use The Organic Gourmet™)
1 tablespoon ground cumin
Salt and pepper to taste
 
In a large pot, heat olive oil over medium heat. Lightly sauté garlic. Then, add leeks, cooking for 5-10 minutes, stirring often. Add cabbage and carrots, continuing to sauté and stir.  Next, mix in water, bouillon, cumin, salt, and pepper. Cover and simmer on low for 25-30 minutes. Yield: 4 servings. Freezes well.
 
*Many instant types of bouillon are not gluten-free.
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