VEGAN

Carrot, Cilantro, Apple, and Cabbage Soup

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Essentially, this is a Soviet 'vitamin salad' transformed into a soup. Additional elements like lemon grass, garlic, ginger, and celery are included to create a flavor punch without resorting to spices that are off-limits according to nutritionist guidelines.

Ingredients

Apple - 7.1 oz
Carrot - 14.1 oz
Ginger - 3.5 oz
White Cabbage - 1 piece
Onion - 1 head
Leek - 1 stalk
Celery stalk - 2 pieces
Lemon - 1 piece
Garlic - 2 cloves
Lemongrass - 3 stalks
Cilantro - 1.1 oz

Step by Step guide

Step 1

In a three-liter pot of water, add finely chopped leeks, roughly chopped onion, minced ginger, about one hundred grams of carrots, cilantro roots, and lemon grass. Bring to a boil, then reduce the heat and simmer for about forty minutes.

Step 2

Strain the prepared broth and add finely chopped carrots, coarsely chopped celery, and shredded cabbage. Cook for 15 minutes, then add the diced green apples and cook for another five minutes. Season with cilantro, garlic, and lemon juice, then blend the soup until smooth. The aroma and flavor of the soup are so rich that you can forgo salt and pepper.