I can tell that loaded soups are going to be a biggggg part of my diet for the colder months. Adding a few toppings allows the soup to feel more substantial, while still being a fairly light meal. You can make this soup ahead of time for the week and switch up the toppings each time you eat it to add more variety to any leftovers.
Cabbage is a great source of vitamin C, which means it is a very detoxifying vegetable and a perfect base for a Sunday soup.
Loaded Coconut Cabbage Chili Soup (serves 6)
- 1 tbsp coconut oil
- 3 cloves of garlic, minced
- 1 head of green cabbage
- 2 dried chilis (I used chile de arbol)
- 4 cups of vegetable broth
- 1 can of coconut milk (I used light)
- 1/8 tsp cinnamon
- 1 tbsp olive oil
- Salt, pepper
- Optional: 1/2 cup cashews, red pepper flakes, chopped scallions
Preheat the oven to 425*. Add the coconut oil and minced garlic to a large pot. Chop the cabbage into thin pieces and add 3/4 of the cabbage to the pot with a dash of salt. Next, prepare the dried chilis by chopping into small pieces and adding to the pot allowing to saute lightly--keep in mind that adding the seeds makes the soup spicier, so do yo thang!
Take the remaining cabbage, toss lightly with olive oil and add salt and pepper as desired. Place cabbage on a sheet pan and allow to roast in the oven for ~10-15 minutes or until browned. While the cabbage is roasting, add vegetable broth to the soup pot and stir.
Ladle the soup into a blender to mix--the soup will be HOT, so be mindful (you could always allow it to cool first if you have the time). Blend on high until soup is mixed thoroughly. Add back to pot and stir in coconut milk along with 3/4 tsp of salt and 1/8 tsp of cinnamon. At this point, I added my cashews to the roasting cabbage in the oven to get toastyyyy. Allow soup to simmer for at least a few minutes before serving. To serve, top with roasted cabbage, chopped toasted cashews, scallions and red pepper flakes.