vegan asian soup 3

I suddenly found myself staring down a refrigerator that was so full of produce that I could barely shut it on Saturday morning.  I chose to ignore that and went about my normal routine: a smoothie, and the newest episode of Jamie’s 15 minute meals.  If you have been around the blog for a while you may know that I am obsessed a fan of Jamie Oliver.

The first thing he made had me inspired to literally slice up 50% of the stuff I had in my fridge to make this soup.  Which was a win win for me, as I wanted something lighter to eat for dinner, and I was convinced that the next time I opened the fridge I was going to be met with a cabbage cannon ball firing out at me (I thought about how it was probably a bad idea to shove it in there using the door to push it while I was doing it, but figured that was future Alissa’s problem).

vegan asian soup 1

And as a super bonus?  My friend Kiersten at Oh My Veggies just posted 4 Ways to Use Leftover Cabbage, so we are both covered for the rest of that head of cabbage.

Health highlight of cabbage:  Cabbage is anti-inflammatory, and rich in antioxidants.  It has been shown to be powerful in reducing risk of cancer.  It supports digestive health, and is heart-healthy as it reduces cholesterol.  Cabbage is also low in calories but packed with nutrients like vitamin K, vitamin C, and folate.

vegan asian soup 2

Vegan Asian Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 6 cups Vegetable Broth
  • 1 inch piece Fresh Ginger (peeled and diced very fine)
  • ¼ cup Soy Sauce (adjust up or down to your liking)
  • 1 (15 oz) can Aduki Beans
  • 1 lime (juiced)
  • Sriracha (optional, to serve)
  • Tahini (optional, to serve)
Slice finely using a food processor fitted with the slicing disc or knife:
  • ½ head Cabbage (medium sized head)
  • 8 oz Mushrooms (white button or crimini)
  • 1 bunch Green Onions
  • 1 bunch Baby Broccoli
  1. In a large pot add the vegetable broth, ginger, and soy sauce
  2. Bring to a boil
  3. Add the sliced vegetables and beans, and place a lid on the pot
  4. Cook for about 6 minutes, the veggies should soften and compact a bit
  5. Stir in the lime juice and taste (add more soy or salt if needed)
  6. Serve topped with some sriracha and a little drizzle of tahini. Enjoy!! :)


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