My wife and I saw this non-vegan leek soup recipe in Sunset Magazine and the original recipe called for Savoy cabbage, meatballs and heavy cream. A few tweaks later, we made this vegan till the very end and added meatballs for the kids. I was supposed to make some Tempeh that night, but once I saw the ingredients, ended up hijacking portions of it for myself! A few substitutions from the original recipe: We used coconut milk instead of the heavy cream and Napa cabbage works great instead of Savoy. Not exactly rich in protein, but a perfect winter soup.

Cabbage, Leek Soup

This cabbage, leek soup recipe is simple and quick enough to make it on a work week. Here’s the short list of ingredients:

• 2 medium leeks, trimmed, washed and cut into 1/4 inch squares
• 1 small red onion, diced
• 1 napa cabbage, thinly sliced
• 2 medium carrots, sliced into half moons
• ½ cup of chopped fresh parsley
• 2 cubes of Rapunzel Bouillon
• ½ cup of coconut milk

Boil 2 cups of water, add the 2 cubes of Rapunzel Bouillon to make the vegan broth. Add the chopped parsley into the broth cook for a few minutes and then set aside. In a well oiled wok, cook the onions first then adding the leeks, carrots and then the napa cabbage. When the cabbage starts to wilt, move the ingredients into the broth and simmer for 10 to 15 minutes. Add the coconut milk, salt and pepper to taste and serve warm.