ESCAROLE AND NAPA CABBAGE WEIGHT REDUCTION SOUP (WRS)
Rosemary, garlic, mustard and coriander flavor this Napa cabbage and escarole soup along with parsnip, onion, carrot and turnip. It doesn’t take long to decide if you like it!
Makes 28 cups
2-1/4 lbs. Napa cabbage – remove outer leaves, cut off bottom end, cut from top to bottom into quarters, then cut each long segment crosswise into 2 inch pieces
2 heads escarole, wash well to remove dirt, remove outer soiled leaves, cut core from bottom, then cut or break leaves into 2 inch long pieces
4 stalks celery, sliced into 1/2 inch wide pieces
1 lg. sweet onion, 1/2 inch square dice
1 lb. carrots, cut off ends, peel and slice into ultra-thin wafers – I used a mandoline device for even cuts
20 c. water
5 sm. apple-size fresh turnips – cut off ends, peel and cut into 1/2 inch cubes
1 lb. fresh parsnips, cut off ends, peel and cut into 1/2 inch cubes
3 T. salt
3 T. garlic powder
2 t. coriander powder
2 t. dried rosemary powder
1 T. dry mustard
fresh grind black pepper to taste
1 t. turmeric
2 t. guar gum powder
12 oz. froz. petite peas
fresh cilantro leaves for garnish (optional)
Combine first 9 soup ingredients up to and including 3 T. salt into extra-large soup pot. Bring to boil, cover, reduce heat to low and cook 1 hour. Check occasionally to make sure it’s not boiling over – especially in the beginning.
Let soup set off the heat till it cools considerably, then refrigerate it overnight.
It’s called marinating the soup, so that the veggies have more time to flavor the broth. We don’t use oils or fats, so we achieve flavor results in whatever other ways we can.
It is now the next day, or even two days later, so let’s finish the soup.
Over medium-high heat, cook soup till very hot.
Add garlic, coriander, rosemary, mustard, pepper, turmeric. Stir well, and continue to cook till spices dissolve.
Sprinkle guar gum powder over top surface of soup. Using wire whisk, quickly whisk powder into top layer, dissolving it completely before whisking deeper into the soup. We want the broth to be slightly viscous, not thick.
Add petite frozen peas. Cook a while longer till thawed and plump. Salt and pepper to taste and serve.
Garnish if desired with fresh cilantro leaves.
Notes: Escarole, although used for salads, especially the inner leaves, and used in place of lettuce on sandwiches, is also used in cooked dishes. It is a green leafy vegetable and a member of the endive and chicory family, not a lettuce.
We use the turmeric here for a buttery look. Appearances matter, so in absence of the fat we can still give the soup a rich patina.
The soup has lots of solids, and that’s what we want, so load up the bowls.
If you prefer even more substance to your soup by adding rice, potato cubes, pasta or beans, cook them separately, then add to bottom of bowl before ladling the soup over all.
Not everybody likes tomatoes, so I purposely left them out of this version of cabbage soup for all of you.
Although I eat mine with no fat, you can control what fat/oil you want by adding it to the individual serving bowls. Steve, for instance, adds about one teaspoon of margarine before microwaving his soup.
If you want croutons, English muffins make great ones – lightly toast or broil the muffins, cut into tiny wedges, then continue drying at room temperature. Sprinkle with garlic powder, salt and/or drizzle with oil just after toasting and before cutting, if wanted. Once again I go the no fat route, but it’s your meal, so do as you like.
Remember, as with all large yield soups, if your largest pot isn’t large enough, then cut the recipe in half.
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