Metabolism-Reviving Spicy Cabbage Soup

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Step 1

1. In a large stockpot, heat the on over hedul heat. Add the onion and garlic and sauté for 5 to 6 minutes, until the onion is softened. Stir in 2 tablespoons (30 mL) of 9-Spice Mix and cook for a minute or so, until fragrant.

Step 2

2. Add the cabbage and diced tomatoas with their juices. Simmer over medium to high heat for about 5 minutes.

Step 3

3. Add the broth, red lentils, and potatoes. Stir. Cover and simmer over medium heat for 15 to 20 minutes, or until the lentils and potatoes are tender.

Step 4

4. Season with salt and pepper to taste. You can also add 1 to 1½ teaspoons (5 to 7 mL) more 9-Spice Mix if you'd like it a bit spicier.

Step 5

5. Serve with a dollop of Cashew Sour Cream (if using). The cashew cream will quickly blend into the soup, resulting in a creamy broth. This soup will keep in the fridge for up to a week, and it freezes well for 1 to 2 months