My gosh this soup has so much flavor! With this recipe you’ll expect tons of veggies, tons of spice and such a savory broth. Don’t be surprised to find yourself slurping up every last drop of this stuff. I had started getting tired of the traditional vegetable soups. You know the usual culprits – barley vegetable, summer vegetable, root veggie puree. We desperately needed something different so I turned to my recipe companion, Pintrest. I fall so hard into the Pintrest web but have climbed my way out with some killer recipes, this being one of them. The original recipe does include tofu and mushrooms, but there are just some things I cannot stomach and those are two of them. So if you want to make this soup even more hearty then you will want to visit the original recipe posted at http://www.joanne-eatswellwithothers.com.
Serves: 8 Calories: 200/serving Time: 30 minutes
- 3 tbsp olive oil
- 1 large onion, sliced
- 1 tbsp grated ginger
- 1 jalapeno, minced (Add an extra one if you really like it hot)
- 1lb bag of carrots, peeled and sliced into disks
- 1 small savoy cabbage, coarsely chopped
- 2.5 quarts vegetable broth
- 1/2 cup soy sauce
- 1/3 cup rice vinegar
- 2 tsp salt
- 2 tsp ground black pepper
- 1/2 cup cold water
- 1/4 cup cornstarch
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 6-8 leaves bok choy, thinly sliced
- 1 (14 oz) can of diced tomatoes
- 2 tsp sesame oil
- Heat oil in a large pot over medium heat. Add in the onions, ginger, and jalapenos Cook for a few minutes, stirring.
- Add in the carrots, and cabbage. Cover and cook for about 3 minutes, or until cabbage starts to wilt. Add in the broth and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes.
- In the meantime, whisk together the soy sauce, rice vinegar, salt, pepper, cold water, and cornstarch in a separate bowl. Set aside.
- Add the zucchini, and bell peppers to the pot. Simmer until the veggies are tender, about 8 minutes. Add in the soy sauce mixture and stir until the soup thickens, about 8 minutes. Add in the bok choy and tomatoes and bring the soup back to a simmer. Stir in the sesame oil.