This is way better than any boring chicken noodle soup you could whip up.
Some say that soup heals the soul, and if so, this one is extra powerful. It's similar to traditional Thai coconut soup and is jam-packed with veggies. For the recipe, carrots and cabbage (specifically napa which has a milder taste than green cabbage) are simmered in a bold broth until they're nice and soft. The broth is flavored with orange zest, jalapeño, and ginger, giving it a nice zing. Its bold flavor is toned down with coconut milk which slightly thickens the soup and makes it more filling.
"This soup is bursting with flavor," says Nicole Centeno, founder and CEO of Splendid Spoon and author of Soup Cleanse Cookbook. "Hardy carrots and crisp cabbage shine bright with color, delivering ample amounts of antioxidants and dietary fiber." Ginger, which has been buzzed about by health nuts, especially in recent years, is also a key ingredient. It has anti-inflammatory properties (which may explain why drink recipes with ginger have become popular lately). Fresh and powdered ginger both have health benefits, but fresh ginger gives this soup a more intense taste and aroma. This dish is perfect when you need something to soothe your stomach, or when you're just desperate for more flavor. (Next, try Centeno's Cumin Sweet Potato Soup that you can actually make in the blender.)
Ginger Broth with Napa Cabbage and Carrots
- 2 tablespoons coconut oil
- 1/4 jalapeño pepper, finely chopped (use gloves if your skin is sensitive to hot peppers)
- 2 scallions, thinly sliced
- 1 tablespoon grated ginger
- 2 cups thinly sliced napa cabbage
- 1 cup julienned or grated carrot
- 1/2 teaspoon sea salt plus more, to taste
- 1 quart water
- 1 can (15 ounces) coconut milk
- Grated peel and juice of 1/2 orange
- Ground black pepper, to taste
- Mint leaves (optional)
- Warm oil in a large pot over medium heat. Cook jalapeño for 1 minute, or until soft. Add scallions and ginger and cook for 30 seconds, or until fragrant.
- Stir in cabbage, carrots, and 1/2 teaspoon of salt. Cook, stirring occasionally, for 5 to 10 minutes, or until cabbage and carrots have softened somewhat and the mixture is fragrant.
- Add water, coconut milk, orange peel, and orange juice, increase the heat to high, and bring to a boil. Reduce the heat to medium and simmer for 10 minutes, or until carrots and cabbage are tender. Season with additional salt and black pepper.
- Serve warm or chilled with mint, if using.