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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I have read many recipies for cabbage soup and I know there is no end to the varieties. I have however come up with a small twist that I think folks might like. This core soup is a key component of our weight loss program right after the holidays, it helps to melt off all those delicious cookies and pie! Ingredients:
3 garlic cloves |
3 stalks celery |
2 carrots |
1 whole cabbage |
1 onion |
1 (14 ounce) can mushrooms |
28 ounces v 8 juice (low salt) |
28 ounces vegetable stock |
2 tablespoons tomato paste |
1 jalapeno pepper |
1 vegetable bouillon cube |
1 tablespoon red pepper flakes |
1 teaspoon salt |
1 tablespoon italian seasoning |
1/2 teaspoon mrs. dash seasoning mix |
1 teaspoon onion powder |
1 dash worcestershire sauce |
1 teaspoon fish sauce |
1/2 teaspoon hot pepper oil |
2 tablespoons olive oil |
6 ounces tofu |
Directions:
1. Dice onions, garlic, celery and Jalapino pepper, finely slice the cabbage and shred the carrots.
2. Saute the onions garlic celery Jalapino pepper and carrots in olive oil. Just soften, cook literally for about 1 minute at the most. Spice these vegetables with all the remaining spices (no liquids yet).
3. Add the cabbage to the pot and then pour in the stock, the V8 Juice, the mushrooms, fish sauce, tomato paste, and hot pepper oil.
4. Bring to a boil, then reduce heat and simmer for about 20 to 30 minutes.
5. Serve as is, or serve over fresh cubed tofu. Optionally add small pieces of chicken or even small meatballs. I recommend adding these outside the basic cooking because while satisfying to the palate, the fats change the flavor of the base soup dramatically.
6. If you are really a fan of spicy, change the V8 to the spicy flavor, and eliminate the salt in the recipe.
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