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Meatless Monday; Hot-N-Sour Cabbage Soup!

I’m sooo excited about this post! The idea of “Meatless Monday’s” is by no means an original idea of mine. On the contrary, I’ve been inspired by several fantastic blogs that utilize the concept and last Thursday, I did a google search and found the official site for the “Meatless Monday Movement” where I promptly signed up and pledged to participate. Regardless of where you are in your dietary life, let me encourage you to give one day a week to better health and a cleaner carbon footprint. In that spirit, here is a full day’s menu along with recipes (or the links to them) that will get you through one Meatless Monday. Bon Appetite!

Hot-N-Sour Cabbage Soup

  • Ingredients
  • 3 c of Cabbage
  • 2 Carrots
  • 1 Parsnip
  • 1 Stalk of Celery
  • 1/2 c Yellow Onion
  • 1 Yellow Squash or Zucchini
  • 1 1/2 c Mushrooms
  • 3/4 c capers
  • 7 c water
  • 4 cloves of Garlic
  • 3 Roma Tomatoes
  • 1 t Celtic Sea Salt
  • 1 t Black Pepper
  • 2 t Cayenne Pepper
  • 1 t Turmeric
  • 3 T of Olive Oil
  • 2 T Black Vinegar*
  • Crushed red pepper flakes (optional)

Preparation

Thinly slice the cabbage, carrots, parsnip, celery, onion, squash, and mushrooms. Put in a large pot and set aside. Add the capers to the pot and cover with five cups of water. In a Vitamix (or other high speed blender) blend the additional two cups of water, tomatoes, and the garlic. Add this to your soup along with the remaining ingredients. Bring to boil on high and then reduce heat to let simmer for about 30 minutes. Sprinkle in crushed red pepper flakes as desired. This serves 8.

*(I use very dark, intense vinegar that is aged for 18 years. You can substitute your own favorite flavor here but it should be intense and bold.)

Cheers… 🙂


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