I put this Chinese cabbage and mushroom soup together last night and it was amazing, so I really wanted to share the recipe. It’s so good! It doesn’t have any strange ingredients, so you can make it cheaply and quickly. This soup is also gluten-free and dairy-free.
When I make soup, I like making a big pot and eat it for 3 days. It saves me lots of time and most soups also taste better on the 2nd or 3rd day, so why not indulge? 🙂
Ingredients for the Chinese Cabbage and Mushroom Soup (serves 6):
- 2 tbsp butter (or any other oil/fat that you prefer)
- 1 medium onion, chopped
- 1 leek, sliced
- 2 large cloves of garlic, minced
- 3 medium carrots, cubed
- 3 medium potatoes, cubed
- 2/3 cup red lentils, rinsed
- Chicken broth or water to cover all the vegetables
- 250g mushrooms, sliced
- 1 Chinese Nappa cabbage
- 2 cups of spinach leaves
- A handful of fresh parsley
- 1 tsp Chinese 5-spice powder (or more if you like it more spicy)
- 2 bay leaves
- Around a pound of leftover chicken (optional)
How To Make It:
Heat the butter in a pot and cook onions, garlic, and leek until soft (around 5 minutes). Add carrots and potatoes, cover the pot and leave to cook for 5 more minutes. Add red lentils, bay leaves, 5-spice powder, salt, and chicken broth (or water), bring to boil, and cook for 20 minutes. Add the cabbage, spinach, mushrooms, and chicken, cover, and cook for 10 more minutes. The last step is adding the parsley – do that just before the soup is ready. The parsley leaves should still be quite raw. Leave some for decoration and sprinkle on top of the soup once it’s in serving bowls. Enjoy! It’s even better re-heated the next day.
This soup is a part of my 30-Day No Raw Salads challenge this May. I’ll be sharing a video about it tomorrow, but for now let’s just say I’m really enjoying my soups and stews.
Have a great week!