Thai Vegetable Winter Soup

By Stacey Amagrande


1 brown onion, diced small
2 carrots, peeled and diced small
2 stalks celery, diced small
1 yam, peeled and diced small
½ head cabbage, shredded
1 bunch kale, tough stems removed and sliced very thin
1 bunch cilantro, chopped fine
¼ inch piece fresh ginger, grated fine
4 limes, zested and juiced
3 tablespoons extra virgin olive oil
4 tablespoon soy sauce (or liquid Braggs if you want to make it gluten free)
4 cups vegetable broth (one box)
2 cups water
4 dashes Sriachai chili sauce (optional)
salt and pepper

Preheat a large pot over medium high heat. Drizzle in the olive oil then add the onion,carrot,celery, and yams. Add some salt and pepper. Cook for 8 minutes stirring occasionally. Add the garlic,ginger and lime zest, stir it in and cook 2 minutes. Add the cabbage, kale, soy sauce and lime juice, cook 5 minutes. Add the broth, water,lemon grass, ½ of the cilantro and chili sauce if using. Bring to a boil. Turn the heat down and simmer 10 minutes. The soup is done! Add the rest of the cilantro after you have pulled the pot off of the heat. Serve hot and enjoy!

A great protein to add to the soup is a garnish of sliced hard boiled eggs or some cooked shrimp! Makes about 6 adult servings! Enjoy!