There is something very comforting about a bowl of hot soup. The mild and earthy flavor of the cabbage, the sweetness of the carrot, and the hint of ginger will have you going back for seconds. Cabbage is a cruciferous vegetable that is a powerhouse of phytochemicals, including indole-3-carbinol (I3C), which helps to detoxify drugs and other ingestible toxins, while protecting against heart disease and cancers of the breast, colon, and prostate.
Serves 6
Calories per serving: 90
1 tablespoon sesame oil
1 bunch scallions, sliced
½ head savoy cabbage, sliced into ½-inch-thick strips
2 cups ½-inch pieces fresh green beans
3 large carrots, sliced
1 green bell pepper, diced
10 cremini mushrooms, thinly sliced
Sea salt and freshly ground black pepper
2 to 3 quarts organic low-sodium chicken stock
¼ cup coconut liquid aminos (see Resources), plus more as needed
½ bunch fresh cilantro, coarsely chopped
¼ cup thickly sliced fresh ginger (make the pieces large enough to remove easily)
In a large stockpot, cook the sesame oil and scallions over low to medium heat for a minute to soften the scallions. Add the cabbage, green beans, carrots, bell pepper, and mushrooms; stir together and season with salt and black pepper. Cook for a few minutes to soften the vegetables, then add the stock and raise the heat to medium-high. Bring the mixture to a boil, then reduce the heat to maintain a simmer. Add the coconut liquid aminos, cilantro, and ginger and simmer for 1 hour. Taste; add more salt, black pepper, or coconut liquid aminos as needed.
Before serving, remove and discard the pieces of ginger.