I find that every December the same thing happens- I don't want cold food and I don't get as many greens in as warmer days. This winter I am actively trying to get more vegetables in and created this soup with that goal in mind. I sip it throughout the day and drink it straight out of a mug sometimes. There's kale and cabbage, veggies and chickpeas plus tempeh for protein. The best part is this soup works well with so many vegetables - salad in a pot!
Kitchen Sink Cabbage Soup
1 onion, chopped
2 carrots, peeled and chopped into large chunks
2 celery hearts, peeled and chopped into chunks
2 medium zucchinis, chopped large
1 box grape tomatoes
1 bunch kale, de- stemmed and chopped
1/4 head red cabbage, shredded fine
2 bay leaves
salt and pepper to taste
4 cups low sodium organic vegetable stock
1- 2 cups extra water to cover vegetables
1 package tempeh, cut into cubes
2 cans chickpeas, drained and rinsed
Saute carrots, onion, celery, bay leaf and salt until softened. Add zucchini, tomatoes and kale and continue to stir around to soften about 5 minutes. Add cabbage, vegetable stock, water, tempeh and chickpeas and bring to a boil. Reduce to simmer, cover and continue to cook until all the vegetables are soft, about 20-30 minutes.
