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Welcome to 2014! I know I’m a little late to the game (about 2 weeks late) but right before the New Year we all got hit with this pesky little cold and cough.  It was an inconvenient way to spend my last few days on vacation but it did help me create a delicious and soul satisfying soup to help clear out the remnants of illness and give my body the dose of vitamins it was needing.  This is soup is so super easy and gets better the longer it sits-it’s kind of a win win.  The base is cabbage but you can throw in whatever additional veggies, herbs and spices you have on hand.  I think you should go ahead and try this recipe out tonight!


Rich & Savory Cabbage Soup

Serves 4-6

1 small napa or savory cabbage; sliced into strips

1 leek, sliced

1 onion, sliced

2 medium red potatoes, diced

4 carrots, chopped

3 cloves garlic, minced

1 Tbsp vegan worcestershire sauce

1 bay leaf

2 Tbsp fresh herbs; rosemary, dill, oregano, tarragon etc

1/2-1 tsp cayenne pepper (optional)

1-2 Tbsp olive oil

4 C vegetable broth or water

Salt & Pepper to season


Heat a large stock pot or dutch oven on medium heat and add 1 Tbsp on olive oil.  If you are avoiding oil all together, put a thin layer of water on the bottom of the pot.  Once hot, add the onions and leeks and a generous pinch of salt.  Let cook down for about 5 minutes until the onions are soft.  Stir frequently to avoid burning.  The leeks are such a beautiful and vibrant green.  I want to put them in everything!


Once the onion and leeks have cooked down, add the carrots and garlic with another generous pinch of salt and cook for another few minutes until the garlic is fragrant.


Then add the potatoes, cabbage, bay leaf and herbs. Toss to coat with the other ingredients and then add the veggie broth (or water).


Bring everything up to a boil and then reduce down to a low simmer for about 45 minutes, partially covered.


Once all of the vegetables are very tender and the cabbage has reduced it’s size to about half (45 minutes or so), season with additional salt, pepper, cayenne (of using) and worcestershire sauce.  Gently stir everything together and remove from heat.  Serve immediately or let sit.  Grab a piece of crusty buttered bread and you’re good to go.  Enjoy!