photo provided courtesy of glutenfreehope.blogspot.com

I came down with a sore throat this weekend, and the only thing I want when I feel a little under the weather is a big bowl of steaming soup. Just soup that’s all. Who wants to be in the kitchen when you are not feeling well? Not me, I want to be on the couch watching an old movie or the Food Network. So this soup is simple, not a lot of chopping and not too long to cook. It contains some fresh cabbage that I bought this weekend and it tasted superb with a touch of peanut goodness. Cabbage is a good food to eat when you are not feeling well because it will help your blood and body cleanse out some of the toxins. This soup also contains great immunity boosters like garlic and ginger. Just a little extra goodness to get you feeling better. Or keep you feeling well.

ingredients
2 TB of olive oil or ghee (clarified butter)
1 medium diced onion, about 1 cup
4 large cloves of minced garlic
4 cups of vegetable broth or stock
2 cups of pure water
3 cups of chopped and diced savoy cabbage
1 1/2 cup of peeled and diced carrots
2 cups of cooked quinoa (or brown rice works as well…basically whatever you have available)
1 TB of ginger (dried or grated)
1 TB of wheat-free tamari sauce
dash of cayenne pepper and paprika
juice from 1 fresh lime or about 1 TB of lime juice
3 TB of a raw creamy organic peanut butter
1 tsp. of cracked pepper or however much to your taste

directions

1. Saute the diced onions on the bottom of a 5 quart pot and let them soften just a bit.
2. Pour in the broth, water and minced garlic. Give that a minute to cook and then dump in the cabbage, carrots, and let cook for a few more minutes.
3. Add the rest of the ingredients. Let the peanut butter melt into the broth and it will not be as clear as before. Make sure you don’t have any chunks of peanut butter floating around, and that it has melted completely through the broth.
4. Once you add the already cooked quinoa that should be your last step. It is already cooked, so it just needs to get warmed. Cook for about 15-20 minutes so that the flavors can meld and the cabbage and carrots have time to get soft and cooked.

recipe courtesy glutenfreehope.blogspot.com