Brrr… it’s been so cold and snowy here that all I’ve been wanting lately are warm and comforting foods. I actually made a salad for lunch on Tuesday and ate about half before deciding it was way too cold to be eating a salad. I rarely let food go to waste once it’s been plated (especially good salads) so this was a definite sign that my body needed something warm. A big pot of soup was immediately put on the agenda for dinner.
I didn’t know exactly what type of soup I wanted to make but I knew I didn’t want to make a run to the store in 16 degree weather so I had to make something with stuff we had already had on hand. Luckily we had an onion, garlic and veggie stock, my go-to base ingredients for soup. I’d also made a batch of lentils earlier in the week, which was supposed to be for topping salads but since I obviously wasn’t craving salads this week, I decided they could easily be used for the soup instead.
I added a few veggies, some spices and a little miso to give the soup a good depth of flavor and crossed my fingers hoping it would turn out well.
It did! Which is why I’m sharing the recipes with you guys. Duh! 😉
Not only is this soup flavorful and amazingly comforting on a freezing cold day, it’s packed with health-boosting ingredients (including my fav healthy secret ingredient: apple cider vinegar). I hope you all like it as much as we did. Happy Friday!
- ½ Tablespoon coconut oil
- 1 cup chopped onion
- ½ Tablespoon minced garlic
- 1 Tablespoon apple cider vinegar + ½ Tablespoon extra (optional)
- 1 teaspoon basil
- 1 bay leaf
- 4 cups low sodium vegetable stock
- 1 teaspoon miso
- 1 28 oz canned whole peeled tomatoes, broken up with your hands
- ½ head green cabbage
- ½ teaspoon sriracha (or more depending on how spicy you like things)
- 1⅓ cup cooked green lentils
- ground pepper + sea salt, to taste
- In a large soup pot, heat coconut oil over medium heat. Add onions, cook and stir until onion is tender. Stir in garlic, bay leaf and basil; cook for 2 minutes. Add 1 Tablespoon of apple cider vinegar to deglaze the pot.
- Add stock, canned tomatoes, cabbage, miso and sriracha. Bring to a boil. Reduce heat, and simmer for at least 30 minutes. Add in cooked lentils and simmer for around 20 minutes.
- Season to taste with salt, pepper and additional apple cider vinegar.