Unstuffed Cabbage Soup

At a recent book club meeting, the hostess made Unstuffed Cabbage Soup.  I modified the recipe a bit to make it vegetarian/vegan and added some cayenne and turmeric, and it was DELICIOUS! You may know by now that I add turmeric and cayenne  to almost everything!

 Unstuffed Cabbage Soup

Ingredients:

  • 1 Package Tempeh (crumbled)
  • 1 large onion chopped
  • 1 Tbsp. olive oil
  • 1 tsp minced garlic
  • 1 small head cabbage/chopped
  • 2 (14.5 oz.) cans diced tomatoes
  • 1-2 cups water (to your preference)
  • Cayenne (to taste)
  • Turmeric (to taste)
  • 1 tsp black pepper
  • 1 tsp sea salt

Directions:

In a large pan heat olive oil, add tempeh, and onions

Sautee until tempeh begins to turn golden

Add garlic, tomatoes, cayenne, turmeric, salt, pepper, water and cabbage

Bring to a boil and simmer at least 30 minutes or until cabbage is tender.

Recently I threw in about 1/2 a cup of lentils too, mmm…delicious!  I imagine you can even add quinoa,  rice or potatoes too.

Comments

  1. Your Unstuffed Cabbage Soup recipe sounds great. Love the idea of adding lentils, rice or potatoes to make it heartier and more filling, while still keeping it vegetarian.

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