So simple, and yet so delicious! Cabbage soup is one of those soups that grandma would make in a cold day. It only takes a few ingredients, and yet, it’s tasty, light, and comforting.
To recreate the taste of bacon from the original recipe, I used some BBQ spice mix that does just the trick. The flavor is rich and earthy, and you will want to go for seconds!
- ½ head of white cabbage
- 1 carrot
- 1 scallion
- 1 garlic clove
- 5-6 small mushrooms
- 1 red-skinned potato
- 1 tablespoon coconut butter
- 1 teaspoon vegetable powder
- ½ can thick coconut milk
- BBQ spice mix, to taste
- Salt and pepper, to taste
Peel and thinly slice the scallion and garlic. Rinse and dice the cabbage and the mushrooms. Peel and dice the potato.
In a large soup pot, melt the coconut butter over a low heat and add the garlic and scallion. Turn the heat to medium and add the BBQ spice mix. When the garlic starts to sizzle, add the cabbage, potato, carrot, and mushrooms.
Add enough water to almost cover the vegetables. Add the vegetable powder and stir. Stir in the coconut milk, then season with salt and pepper to taste. Turn the heat to low and let cook for 15-20 minutes, until all the vegetables are soft.
Turn off the heat and let rest for 5 minutes before serving.