I whipped up a simpler version of this soup, you can find it @ColdBrewBlonde on Instagram, but I figured I would go ahead and post my original recipe.
You will need:
1 head of cabbage, halved and sliced.
3 cups (or more) spinach.
3 medium carrots, sliced.
1/2 yellow onion, diced.
1″ ginger root
1 bunch radishes, quartered
32 oz. vegetable broth
16 oz. chicken broth
1/2 cup apple cider vinegar
1 teas. coconut oil
1 teas. tamari sauce
3-4 tablespoons Sriracha sauce
2 teas. cayenne
salt and pepper to taste
Prep vegetables. When chopping the ginger be sure to split in half, dice one half and julienne the other.
Turn the stove to medium to high heat. Using a large stock pot coat the bottom of the pot with coconut oil, add onions, diced ginger, and tamari sauce. Sauté until soft and golden brown. Add broth, apple cider vinegar, vegetables, spices, and Sriracha. I prefer my soup fairly spicy, so if you enjoy something with a little less heat feel free to turn down the cayenne and Sriracha.
Bring to a boil, let simmer for 20 minutes. Serve hot with fresh spinach on top.
COLDBREWBLONDE 