Hot peppers and cabbage may not immediately come to mind as a good pairing, but this soup shows how tasty they can be together. Spicy cabbage soup a unique blend of flavors: part tart, part earthy, and part spicy. Its flavors may be surprising, but it’s no doubt one of those comfort soups that’ll make you feel just right.
Jalapeño pepper is the heat source. The recipe calls for a tablespoon of minced chili, which is roughly 1/2 of a fresh jalapeño. Feel free to use the full pepper if you’d like your soup on the spicier side.
If no jalapeño is available, you can also use crushed red pepper as an alternative. You can either add it (start with 1/4 a teaspoon) with the mustard and cumin to have its heat permeate the soup. Or simply add it at the end to control each bowl’s heat individually.
See it being made:
Like this recipe? You’ll love these too:
- Chili Chickpea Cabbage Soup: The inclusion of chickpeas in this version adds a nice protein source to your dish.
- Ancho Pumpkin Soup: Anchos provide a tasty mild heat, with a tasty sweet-earthiness.
- Mexican Tortilla Soup: Totally eats like a meal.
Spicy Cabbage Soup
Ingredients
- 5 cups vegetable broth
- 3 cups cabbage sliced thin
- 2 red potatoes chopped into cubes
- 1 onion chopped
- 1 tablespoon jalapeño pepper minced
- 1 can diced tomatoes 15 ounces
- 3 cloves garlic minced
- 2 tablespoons lemon juice
- 1 tablespoon cumin
- 1 tablespoon dry mustard
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Heat the oil in a soup pot and sauté the onion for 5 minutes (until the onion is translucent).
- Add in the garlic and jalapeño pepper, and continue to sauté for 60 to 90 seconds.
- Add the mustard and cumin and stir for 30 seconds.
- Add the broth, potatoes, tomatoes and lemon juice, and bring to a quick boil and then simmer uncovered for 30 minutes.
- Add the cabbage to the soup and simmer for another 5 minutes.
- Salt and pepper to taste.