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Ingredients 0/9
Why This Dish Is A Crowd Favorite
This soup is light and nourishing, perfect for anyone looking to enjoy a warm meal without the extra calories. It’s packed with vegetables and flavor, making it both satisfying and healthy. Plus, it’s easy to prepare and great for any season.
Kitchen Tips
- Use low-sodium broth to keep the soup heart-healthy.
- Chop vegetables into uniform pieces to ensure even cooking.
- Simmer gently to preserve the nutrients and flavors.
- Chop vegetables into uniform pieces to ensure even cooking.
- Simmer gently to preserve the nutrients and flavors.
Step 1
Pour the vegetable broth into a large pot. Add the cabbage, celery, onions, and mushrooms, then bring everything to a boil. Once it’s bubbling, lower the heat, cover the pot, and let it simmer gently for about 20 minutes.
Step 2
While the soup is simmering, divide a quarter cup of bean sprouts into each of your serving bowls. Sprinkle some green onions and jalapenos on top of the sprouts to add a fresh, spicy kick.
Step 3
When the soup is ready, ladle it over the toppings in each bowl. Finish off with a drizzle of Sriracha sauce to taste, and serve it right away while it’s warm and comforting.
Perfect Side Pairings
Serve this soup with a slice of whole-grain bread or a side salad for a complete meal. Garnish with fresh herbs like parsley or cilantro to add brightness and a fresh aroma. It also pairs well with a light sprinkle of grated cheese if you want a bit of extra richness.
Proper Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to avoid overcooking. For longer storage, freeze in portions and thaw overnight in the fridge before reheating.
240
people cooked this recipe
