Purple cabbage and potato soup

Cut the purple cabbage into cross-cut chunks and put in the pot with a minimum of water.

Cut the shallot small and add; let the vegetables boil rather than brown.

Slice the potatoes thin and hold them until the cabbage is about half done, so they soften without falling apart.

Add a couple of meat-free beef cubes; hold off on salt, since the cubes may carry all of it.

When the cabbage is half done, add the potatoes, which will thicken the soup; add pepper.

Chop sage, rosemary and garlic, zest the lemon over them, and keep as a gremolata-like garnish.

Juice the lemon into the soup. When the potatoes start to break up, taste for seasoning, loosen with water and add a little sugar if wanted.

Kill the heat; ladle the solids into bowls first, then the broth, and garnish with the herb mixture.