Ingredients
- 8 cups vegetable broth
- 1 head cabbage, coarsely chopped
- 2 cups chopped celery
- 2 medium yellow onions, sliced lengthwise
- 1 cup diced mushrooms
- 1 cup fresh bean sprouts
- 3 green onions, sliced
- 2 jalapeno peppers, diced
- 1 dash Sriracha sauce, or to taste
Why This Recipe Works
This soup is light, nutritious, and full of flavor without extra calories. It’s a great way to enjoy a warm meal that supports your health goals. Plus, it’s easy to make and perfect for any season.
Tips For Perfect Results
- Use fresh vegetables for the best taste and texture.
- Simmer gently to preserve nutrients and keep the flavors bright.
- Adjust seasoning gradually to suit your preferences without adding extra salt.
- Simmer gently to preserve nutrients and keep the flavors bright.
- Adjust seasoning gradually to suit your preferences without adding extra salt.
Directions
Pour the vegetable broth into a large pot, then add the chopped cabbage, celery, onions, and mushrooms. Bring everything to a gentle boil, then lower the heat, cover the pot, and let it simmer for about 20 minutes so the flavors meld together. While the soup is cooking, put a quarter cup of bean sprouts into each bowl. Sprinkle some green onions and jalapeños on top of the sprouts. When the soup is ready, ladle it over the veggies in each bowl. Add a drizzle of Sriracha sauce to taste, and serve it up right away while it’s nice and hot.
What To Serve With This Dish
Serve this soup with a side of whole-grain bread or a simple green salad for a balanced meal. Garnish with fresh herbs like parsley or cilantro to add a burst of color and freshness.
Food Storage Tips
Let the soup cool completely before storing it in an airtight container. It keeps well in the refrigerator for up to 3 days and can be frozen for up to 2 months. Reheat gently on the stove to maintain the best flavor and texture.
