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.