Bouillon de chou

Instructions

1. Remove the outer leaves of the cabbage, cut it into quarters, take out the core and slice it into thin strips.
2. Peel the potatoes and cut them into large cubes. Thinly slice the onion and chop the garlic.
3. Heat the oil in a large pan and fry the onion and garlic for 5 minutes.
4. Add the turmeric and stir for 1 minute so it infuses into the oil.
5. Pour in the stock, add the bay leaf and the potatoes, and bring to a boil.
6. Add the cabbage and let it cook over medium heat for 20 minutes, until the potatoes are tender.
7. Remove the bay leaf, lightly mash a few potatoes to thicken the broth.
8. Adjust the seasoning and serve hot with bread.