This makes a large pot of soup. If you want less, just halve the recipe. And definitely don't forget the wonton chips! They add a crunch and push the flavor into egg roll soup bliss!
Ingredients:
1 pkg shredded green cabbage or coleslaw mix
2 medium onions, diced
2 carrots, peeled and diced
2 stalks celery, diced
2 small zucchini, diced
2 garlic cloves, minced
2 Tbsp oil
1-2 scallions, sliced
10 c water
1 Tbsp parve chicken consomme powder or 1 bouillon cube
5 Tbsp soy sauce
1 tsp salt
1/2 Tbsp sesame oil
Wonton chips for garnish
Directions:
Heat the oil in a large soup pot. Add the cabbage. Cook for 5 min, stirring occasionally. Add in the onion, carrots, celery, zucchini, and garlic. Cook, stirring for 10 minutes. Add in remaining ingredients, not including the wonton chips. Cook for 30 minutes. Serve with wonton chips.
Optional: Using an immersion blender, partially blend the soup.
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