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Judy’s Metabolism-Revving Spicy Cabbage Soup
Ingredients
- 4 teaspoons extra-virgin olive oil
- 1 large sweet onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons 9-Spice Mix, or more to taste
- 1 pound (1/4 large head) green cabbage, cored and finely shredded (about 5 cups)
- 14-oz (398mL) can diced tomatoes, with juices
- 4 cups low-sodium vegetable broth
- 1/2 cup uncooked red lentils
- 1 sweet potato, chopped into 1/2-inch (1 cm) cubes
- 1/2 tsp to 1 tsp fine sea salt
- Freshly ground black pepper
Directions
- In a large stockpot, heat the oil over medium heat. Add the onion and garlic and saute for 5-6 minutes, until the onion is softened. Stir in 2 tablespoons 9-Spice Mix and cook for a minute or so, until fragrant.
- Add the cabbage and diced tomatoes with their juices. Simmer over medium to high heat for 5 minutes.
- Add the broth, red lentils, and sweet potato. Stir. Cover and simmer over medium heat for 15 to 20 minutes, or until the lentils and sweet potato are tender.
- Season with salt and pepper to taste, or add more 9-Spice Mix. Serve with a dollop of Cashew Sour Cream, if using (for a non-vegan option, use plain yogurt or sour cream). The soup keeps in the fridge for a week, and freezes well for 1-2 months.
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