I was inspired to make this soup because I had just picked my first homegrown Napa cabbage out of my garden. My wheels were turning what to do with it. Since we were experiencing such a chilly day here in Florida, I decided a soup was in order. It really hit the spot and warmed me right up.
1 Napa Cabbage, chopped
1 white onion, chopped
2 cloves garlic, minced
2 chopped carrots
4 sliced red radishes
2 ribs of celery, chopped
3 kale leaves chopped
2 cups broccoli florets
1/2 cup cauliflower florets
1 block of extra firm tofu, cut into 1/2 inch cubes
4 cups of Veg Broth
2 tsp minced ginger
2 T low sodium soy sauce
1 tsp poultry seasoning
Extra Water as needed
Bring broth to a boil, add onion, celery, and carrots first, let simmer while chopping the rest of the vegetables, and tofu. Add all the rest, cover and let simmer 30 min. on low heat. Serve this up with your favorite crusty bread. Makes approx 6 servings, 134 calories ea, and only 11 net carbs. Enjoy this flavorful soup!
1 Napa Cabbage, chopped
1 white onion, chopped
2 cloves garlic, minced
2 chopped carrots
4 sliced red radishes
2 ribs of celery, chopped
3 kale leaves chopped
2 cups broccoli florets
1/2 cup cauliflower florets
1 block of extra firm tofu, cut into 1/2 inch cubes
4 cups of Veg Broth
2 tsp minced ginger
2 T low sodium soy sauce
1 tsp poultry seasoning
Extra Water as needed
Bring broth to a boil, add onion, celery, and carrots first, let simmer while chopping the rest of the vegetables, and tofu. Add all the rest, cover and let simmer 30 min. on low heat. Serve this up with your favorite crusty bread. Makes approx 6 servings, 134 calories ea, and only 11 net carbs. Enjoy this flavorful soup!
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