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).
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.
- 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)
- ½ head Cabbage (medium sized head)
- 8 oz Mushrooms (white button or crimini)
- 1 bunch Green Onions
- 1 bunch Baby Broccoli
- In a large pot add the vegetable broth, ginger, and soy sauce
- Bring to a boil
- Add the sliced vegetables and beans, and place a lid on the pot
- Cook for about 6 minutes, the veggies should soften and compact a bit
- Stir in the lime juice and taste (add more soy or salt if needed)
- Serve topped with some sriracha and a little drizzle of tahini. Enjoy!!