Follow these steps for perfect results
canola oil
onion
chopped
carrot
chopped
garlic cloves
crushed
red pepper
chopped
chicken stock
diced tomatoes
undrained
water
cabbage
thinly sliced
Heat canola oil in a large saucepan over medium heat.
Saute chopped onion in the oil for about 5 minutes, stirring occasionally, until softened.
Stir in chopped carrot, crushed garlic, and chopped red pepper.
Cook until the vegetables are tender, about 5 minutes.
Add chicken stock, diced tomatoes (undrained), water, and thinly sliced cabbage to the saucepan.
Bring to a simmer and cook uncovered for 20 minutes.
Season to taste with hot sauce.
Garnish with cilantro, if desired, before serving.
Expert advice for the best results
Add a pinch of red pepper flakes for extra spice.
Use fresh herbs for a more vibrant flavor.
Roast the vegetables before adding them to the soup for a deeper, caramelized flavor.
Everything you need to know before you start
10 minutes
Can be made 1-2 days in advance.
Ladle into bowls and garnish with fresh cilantro or a swirl of cream.
Serve with crusty bread or grilled cheese.
Pair with a side salad.
Its herbaceous notes complement the soup's flavors.
Discover the story behind this recipe
Common comfort food, often made with seasonal garden vegetables.
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