I love the flavor of napa cabbage. It’s such a pleasant, healthy addition to my gluten-free diet. It has a problem, though…
…It’s so delicate that it can easily be overwhelmed if it’s combined with the wrong flavors and textures.
To keep from overwhelming the delicate flavor, I combined these readily available, simple ingredients to enhance the natural flavor of the napa cabbage. It made a delicious gluten-free and low-carb soup.
Enjoy… I sure did!
Gluten-Free Napa Cabbage Soup
1 Tablespoon Vegetable Oil
1/2 Cup Onion, chopped thin
1/4 Cup Green Pepper and/or Carrot, chopped thin
1/4 Cup Tomato, chopped
1/2 Cup Mushrooms, sliced
4 Cups Broth, Mushroom, Chicken or Beef
3 Cups Napa Cabbage, cut in 1/2″ strips
1/2 Teaspoon Salt, more or less as you like
1/8 Teaspoon Pepper, more or less as you like
For Garnish: 4 Tablespoons Garbanzo Beans, Canned, drained, or 4 Grape Tomatoes, halved, or a Sprig of Fresh Parsley
Heat the oil in a medium saucepan. Add the vegetables except for the cabbage.
Saute until onion begins to look transparent.
Add the broth. If you like, use homemade stock. Simmer for about 10 minutes.
Stir in the cabbage.
Adjust the seasoning to taste. Heat again and serve.
Garnish with a tablespoon of garbanzo beans, or with a grape tomato, halved, or with a sprig of fresh parsley.
This soup is gluten-free (no wheat, barley or rye), as well as low-carb, low-glycemic, casein-free, dairy-free, egg-free, lactose-free and nut-free. If you use your own stock, it can also be corn-free and soy-free. If you use mushroom broth, it can be vegetarian.