Cabbage, Potato and Vegetable Soup (Chinese Style)
2 Cabbages, medium size
2 lbs. Onions
1 lb. Carrots
1-1/2 to 2 lbs. Red potatoes
1 Daikon, large
3 Red Bell Peppers
3 Celery, ribs
1 Sweet Potato
2 tbsp. Ginger, ground
Cayenne Pepper OR Hot Sauce, to taste
1 lb. Brown Rice Spaghetti, whole grain
1/4 cup Soy Sauce OR Bragg Aminos
1/4 cup Sesame Seeds
5 Dates, pitted
2 tbsp. Corn Starch
3-4 drops Smoke Flavor
We make this deliciously different vegan Chinese style cabbage, potato, and vegetable soup with brown rice pasta in a large soup pot on our stovetop. This soup will serve 10-12 adults as a main meal, and is great for leftovers so we don’t have to cook every day. If you want to make a smaller amount, cut the recipe in half.
We begin by placing 3 quarts of cold water in a large soup pot on the stovetop, and turning the heat on to high simmer.
While the water is heating, wash and clean the vegetables, and peel the carrots and onions. We like to leave the cleaned skins on the daikon and potatoes.
In a food processor, finely shred the cabbage, onions, and carrots, and place them into the soup pot along with the ginger and hot pepper, and mix well.
Cut the daikon and potatoes lengthwise into 3/4 inch (2 cm.) strips and thinly slice the strips. Add the slices to the soup pot and mix well.
Cut the celery into 1 inch long pieces, and thinly slice the pieces lengthwise along the rib, add to the soup pot and mix well.
Cut the red bell peppers into small strips, add to the pot, and stir well.
In the container of a high speed blender, place one cup water, the soy sauce, sesame seeds, dates, smoke flavor, and corn starch. Cover, and run the blender at high speed until the ingredients are smooth.
When the veggies are nearly finished cooking, break the brown rice spaghetti into 1-1/2 to 2 inch long pieces and add to the soup with constant stirring.
After about 2-3 minutes the pasta will begin to soften; then add the contents of the blender container to the soup with constant stirring for about another minute, and turn off the heat. Cover the pot, and allow the soup to soften the pasta over the next 20 to 30 minutes. Mix again, and taste the soup to make sure that the pasta is soft.
Serve and Enjoy!
The cooled leftover soup can be stored in the covered pot in the refrigerator for several days.
The above vegan recipe is in keeping with God’s creation intent (Genesis 1:29-31): ‘Then God said, “I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground– everything that has the breath of life in it– I give every green plant for food.” And it was so. God saw all that he had made, and it was very good.’ (NIV) Let no animal suffer or die that we may live
See our Recipes Table of Contents on our achival web site for all our vegan recipes.