Description
This Mushroom and Cabbage Soup has an earthy, sweet, umami taste and is incredibly healing.
Ingredients
Scale
- 1 pound crimini or shiitake mushrooms
- 1 tablespoon coconut oil or ghee
- 1 large yellow onion, thinly sliced
- 2 celery stalks, thinly sliced
- 6 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 tablespoon fresh turmeric, minced or 1 teaspoon ground turmeric
- 1/2 teaspoon Celtic sea salt
- 1/4 teaspoon black pepper
- 6 cups water, vegetable broth or bone broth
- 3 cups savoy cabbage cut into ¼ inch ribbons and then into thirds
- 1 cup kale, thinly sliced
- hemp seeds for garnish (optional)
Instructions
- Slice mushrooms, if using shiitake discard the stems or save for stock.
- Heat coconut oil in a large pot over medium heat.
- Add onions and celery and sauté for 5 minutes or until translucent.
- Add in garlic, ginger and fresh turmeric, (if using ground, add later) cook for 1 more minute.
- Add mushrooms and sauté for about 10 minutes or until the mushrooms soften.
- Add salt, pepper, ground turmeric (if using) water or stock and bring to a boil.
- Simmer covered for 30 minutes to develop flavors.
- Add cabbage and kale. Simmer for 5-10 minutes until cabbage and kale are tender.
- Taste to adjust salt.
- Serve warm garnished with hemp seeds (optional). Store for up to 1 week in the refrigerator.
Notes
Nutrition information is with water.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup, Breakfast, Lunch
- Method: Saute
- Cuisine: Vegan, Paleo, Gluten-Free, Whole30