Healthy Mushroom & Napa Cabbage Soup

The seasons switch pretty quickly in Maryland! Today it became winter! It has been windy and cold most of the day. This recipe is one I have only tried a few times but I love Napa Cabbage and it almost is like a noodle to me. I choose to add rice to this recipe but you certainly do not need to. What I love the most is the stock. I love infusing flavor into broth and knowing how healthy the ingredients are!

Ingredients:

4 cups of chicken broth

1/2 cup of thinly sliced mushrooms (choose your favorite)

1 cup of thinly slicked Napa Cabbage

3 inches of peeled and rough chopped ginger

5 cloves of peeled and rough chopped garlic

2 inches of turmeric root peeled and rough chopped

2 chopped carrots

1 chopped celery stalk

1 lemon grass stalk cut in half and then smashed

1 onion rough chopped

1 lemon juiced (optional)

2 table spoons of olive oil

1-2 teaspoons of chopped cilantro

1-2 teaspoons of flaky salt (I love Icelandic Salt it is full of minerals)

Instructions

1. Heat the olive oil in a pan on a medium heat. When it shimmers add the onion, garlic, ginger, turmeric, lemongrass, carrots and celery. Stir for 3-5 min. but do not let the garlic burn.

2. Add the Chicken Broth and bring the mixture to a boil. Then keep it simmering for 1-2 hour.

3. Strain the ingredients out of the liquid and then place the pan with the stock back on the stove. Season with salt.

4. Bring the stock to a medium heat and then add the mushrooms and cabbage and then reduce to a low heat and let it sit for about 5 minutes until the mushrooms are soft.

5. Season with salt if needed again, serve and enjoy! Feel free to top with cilantro or add lemon:).