This easy and nourishing soup works well on its own or with the addition of meat! It’s AIP, Paleo, Whole30 & Top 8 friendly.
Packed with flavor and super easy to make, this soup is an all-around winner. The recipe is written as a base to add to as you please. I’ve made it with pork tenderloin, my Slow Cooker Whole Chicken leftovers, or by doubling the mushrooms. Happy to report that every way is delicious! Just a tip that I do always use my Instant Pot Bone Broth, which does require extra planning. Trust me, it’s well worth the effort. Make this soup ahead of time and enjoy as lunches or dinners in the upcoming days. It also freezes well.
Ingredients
- Olive oil
- Shiitake mushrooms
- 1 small head of green cabbage
- Shredded carrots
- Garlic, crushed
- Freshly grated ginger
- 6-7 cups bone broth
- Coconut aminos
- Lime juice
- Green onions
- Cilantro, roughly chopped
- Parsley
- Basil
- Lime zest
- Sea salt
See recipe card for quantities.
Instructions
- In a large stockpot, add olive oil and mushrooms.
- Cook on medium-high for 5 minutes, stirring minimally.
- Stir in ginger, garlic, carrots, lime zest, parsley, basil and salt. Cook for an additional 3-5 minutes, stirring occasionally.
- Add the cabbage and cook down until translucent (~2 min).
- Pour in the bone broth, coconut aminos, lime juice, green onions and cilantro. Simmer for about 12-15 minutes to combine the flavors. Serve warm.
Hint: Store-bought broth will also work, it just won’t give the soup a nutritiously creamy texture.
Storage
Store any leftovers in an airtight container in the fridge and enjoy within 3 days.
Alternatively, freeze for up to 3 months.
Recipe
Hot & Sour Soup
Ingredients
- 3-4 tablespoon olive oil
- 8-12 oz shiitake mushrooms
- 1 small head of green cabbage, chopped into strips
- ¼ cup shredded carrots
- 2 cloves garlic, crushed
- 1 teaspoon freshly grated ginger
- 2 teaspoon parsley
- 1 teaspoon basil
- 1 teaspoon lime zest
- 1 teaspoon salt
- 6-7 cups bone broth (preferably homemade)
- 2 tablespoon coconut aminos
- ¼ cup lime juice
- ¼ cup green onions, chopped
- ¼ cup cilantro, roughly chopped
Instructions
- Prep bone broth ahead of time (optional).
- In a large stockpot, add olive oil and mushrooms.
- Cook on medium-high for 5 minutes, stirring minimally.
- Stir in ginger, garlic, carrots, lime zest, parsley, basil and salt. Cook for an additional 3-5 minutes, stirring occasionally.
- Add the cabbage and cook down until translucent (~2 min).
- Pour in the bone broth, coconut aminos, lime juice, green onions and cilantro. Simmer for about 12-15 minutes to combine the flavors. Serve warm.
Notes
- Add 1 lb cooked pork tenderloin, shredded chicken, extra mushrooms, etc
- Store-bought broth will also work, it just won’t give the soup a nutritiously creamy texture.
- I recommend prepping the broth the day before if you’re in a rush. The soup itself only takes 30 minutes to make!
