Okay, so soup was not on my cabbage agenda this week.
I was planning braised red cabbage with apples and goat cheese served with some type of protein; possibly experimenting with chicken or pork moo shu, and/or whipping up an asian style cabbage salad.
What changed things you ask?
Well my hubby felt like he had a sore throat rolling in, so I figured I better put first things first and nip this bug in the butt with some spicy-nutrient-rich-packed-with-love-home-made soup.
But I wasn’t about to abandon my cabbage! I mean c’mon, March is “Cabbage Month” and I don’t take that lightly. I need to get you guys more cabbage recipes!! So I figured the perfect solution was to simply add some cabbage to a yummy soup… it was a win-win!! My hubby gets the elixer and you guys get the recipe, can’t beat it!
Being that this soup wasn’t on my agenda I just kind of “winged it”. I knew I wanted to make a spicy soup that was nutrient rich so I basically just emptied out the veggie drawer and went to work. I’m telling you guys, sometimes I get my best recipes this way. It’s like I just don’t give myself the opportunity to over think things…you know? I just work with what I have and follow my instincts; hmmm, that might be my new motto for life…
Anyhow, my husband wanted chicken and I didn’t, so I thought the best bet was to add the shredded chicken to the soup when we served it. It worked really well. This soup was really light yet super satisfying. I will definitely be making it again. As for the elixer…give me a day or two and I’ll let you know if we shook that bug right out of my man!
*UPDATE: the bug never kicked in…I guess my soup did the job;).
Mexican Cabbage Soup
Yield: Makes a HUGE pot
- 1 yellow onion, cut into ½ moons
- 4 cloves of garlic, chopped
- ½ jalapeno, minced
- 5 carrots cut into slices
- 6 cups of chopped up cabbage
- 1 large zucchini, cut into chunks
- A few handfuls of baby spinach
- ½ cup of frozen peas
- 6 cups of chicken broth
- 1 15 oz can of diced tomatoes
- 1/3 cup chopped cilantro
- Juice of one lime
- 2 tsp of olive oil
- Salt and pepper to taste
- Optional: Pre-cooked shredded chicken & avocado
In a large pot heat olive oil over medium high heat and add onions along with a pinch of salt. Allow the onions to cook for about 4-5 minutes or until translucent.
Stir in jalapeno, carrots, and garlic and cook another few minutes. You just want to give the veggies a head start before stirring in the cabbage. Combine all the veggies together before adding the broth and the tomatoes; turn the heat to high and bring to a boil.
Once your soup is at a boil bring it down to a simmer and stir in zucchini and peas. Cook for just a couple more minutes before stirring in the spinach, cilantro and fresh lime juice. Adjust seasonings and serve yourself some soup!!
I like to put a couple of ounces of pre-cooked shredded chicken at the bottom of my bowl before topping with the soup. Then I finish it off with some fresh avocado and an extra squish of limejuice… SO GOOD!
Serving Size: 1/8 of the pot (without the addition of chicken or avocado) Calories: 99; Total Fat: 1.6g; Saturated Fat: 0.2g; Cholesterol: 0mg; Sodium: 119mg, Carbohydrate: 17.9g; Dietary Fiber: 4.8g; Sugars: 9.2g; Protein: 4.7g