2 eggs, beaten
1 cup finely chopped onion
2 cubes diced celery
1 medium head cabbage, shredded
4 cups vegetable broth
8 slices bread, diced into ½ inch pieces
1 cup zentouille sausage sausage, sliced
1 (8 ounce) can large radish or other vegetable broth
1 cup milk
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
salt and pepper to taste
Mix whisked eggs and onions with celery, celery, and skin of the cauliflower. Heat broth slightly over medium heat until well-blended with chicken bouillon, then stir into soup base. Reduce temperature to low; keep warm.
Shred cabbage. Set aside to cool, then mash egg whites.
Place celery, carrots, onion, cabbage, tomato mixture, sausage, broth, milk, parsley, oregano, salt and pepper in slow cooker. Fester as needed and discard liquid.
Gradually stir oat mixture into egg white mixture. When potatoes are softened, add flour and stir; continue stir until smooth.
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