by Austin Carter
New Recipe
- Prep Time: 15 minutes - Cook Time: 30 minutes - Total Time: 45 minutes - Course: Appetizer, Soup - Cuisine: Asian - Servings: 4 - Calories: 100 kcal
– Cutting Board and Knife – Soup Pot – Stirring Utensil – Measuring Spoons and Cups – Vegetable Peeler optional – Colander optional
– 1 Napa cabbage sliced or chopped – 2 carrots diced – 2 stalks celery chopped – 1 onion finely chopped – 3 cloves garlic minced – 6 cups vegetable or chicken broth – 1 tablespoon olive oil – 1 teaspoon dried thyme or preferred herbs – Salt and pepper to taste – Dash of lemon juice optional
1. Heat olive oil in a large soup pot over medium heat. Add onions and garlic, sauté until fragrant and translucent. 2. Toss in carrots and celery, cooking for a few minutes until they begin to soften. 3. Incorporate the Napa cabbage into the pot, stirring occasionally until it wilts and reduces in volume
4. Pour in the broth and add dried thyme (or preferred herbs). Bring the mixture to a gentle boil, then reduce heat to a simmer. Let it cook for about 15-20 minutes, allowing flavors to meld. 5. Season with salt and pepper to taste. If desired, add a dash of lemon juice for a hint of brightness.