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Lemongrass Cabbage Soup

Lemongrass Cabbage Soup

Hearty cabbage combined with the lightness of lemongrass yields a sunny, refreshing soup - and you can eat a lot of it without feeling stuffed.  The potatoes add a little body.  If you prefer sweet potatoes, use them instead of Yukon Golds.  The soup freezes well.

High Pressure, Natural Release 4 minutes
Author Jill Nussinow, MS, RDN

Ingredients

  • 2 Teaspoons Canola Oil, optional
  • 1 Cup Diced Onion
  • 1 Whole Hot Chile, such as ripe jalapeno or serrano, either dried and left whole or fresh and minced, optional
  • 1 Whole Lemongrass stalk, hard outer leaves discarded, stalk trimmed, cut into 2-inch pieces, and bruised with the back of a knife
  • 1 Clove Garlic, minced
  • 2 Thin Slices Fresh Ginger, about the size of a quarter, plus more for grating
  • 1/2 Medium to Large Cabbage, thinly sliced to equal at least 6 cups
  • 1 Whole Medium Yukon Gold or other potato, slicked to equal about 1 cup
  • 4 Cups Vegetable Stock
  • 1/2 Cup Coconut Milk, Coconut Water, or coconut beverage, or a few drops of coconut extract mixed with water or stock
  • Grated Zest and juice of 1 lime
  • Salt and freshly ground black pepper
  • Fresh Chopped Cilantro, for garnish

Instructions

  1. Heat a stovetop pressure cooker over medium heat or set an electric cooker to saute; add the oil, if using.  Add the onion and cook for 1 to 2 minutes, until no longer raw.  Add the chile, if using, the lemongrass, garlic, and ginger, and cook another minute or two until the onion is just beginning to soften.

  2. Add the sliced cabbage and potato, along with the stock and coconut milk.  Lock on the lid.  Bring to high pressure; cook for 4 minutes.  Let the pressure come down naturally.  After 10 minutes, quick release any remaining pressure.  Carefully remove the lid, tilting it away from you.

  3. Using tongs, remove and discard the dried chile, if using, along with the ginger and lemongrass pieces.

  4. Add lime zest and juice to taste and season with salt and pepper and grated ginger, if you like.  Garnish with cilantro and serve.