Source: Unprocessed: How to Achieve Vibrant Health and Your Ideal Weight by Chef AJ.
This delicious soup is a healthier version of the sweet and sour cabbage soup my Russian grandmother would make on Friday nights. It's so good that it would even make Louis Armstrong stomp!
Ingredients
2 large yellow onions, diced (about 4 cups)
1 cup carrots, sliced (about 6 carrots)
1 cup celery, diced (about 8 stalks)
1 pound crimini mushrooms, sliced
6 cloves garlic, peeled and pressed
8 cups water
2 cans (14.5 ounces each) salt-free diced tomatoes
1 can (6 ounces) salt-free tomato paste
1 head savoy cabbage, shredded (about 10 cups)
1 cup fresh basil, chiffonade (ribbon slices)
1 Tablespoon sundried tomato powder
4 Tablespoons spicy pecan vinegar
Instructions
Water sauté onions until translucent and soft, about 8-10 minutes. Add carrots, celery, garlic and mushrooms and sauté another 8-10 minutes until carrots are soft. Add water, diced tomatoes and tomato paste and bring to a boil. Stir in sundried tomato powder. Add shredded cabbage and reduce heat. Cook for a few more minutes until cabbage becomes slightly softened. I only cook it 2-3 more minutes because I like my cabbage to still have a slight crunch, but you can cook it longer if you prefer. Remove from heat and stir in basil and vinegar. Serve.
Chef's Note: Savoy cabbage is a very pretty cabbage available at most supermarkets. If you can't find it, feel free to substitute Napa cabbage, regular cabbage, or even kale. Spicy pecan vinegar is made by Cuisine Perel. You could also use apple cider vinegar.
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