Ingredients:
5 tablespoons minced green garlic (or more, to taste)
2 tablespoons peanut oil
6 cups light stock or water
4-5 teaspoons soy sauce
1 scant teaspoon sea salt
3 cup coarsely shredded cabbage
2 medium carrots or parsnips, cut on the diagonal, 1-inch lengths
2-3 small turnips, peeled and chopped (optional)
1 stalk celery, chopped
a few shitake mushrooms, sliced (optional)
crushed red pepper, to taste (go lightly for an intriguing, subtle heat and flavor)

Directions:

  1. In a deep saucepan, or Dutch oven, sauté the garlic in oil over medium-high heat until it just starts to turn brown. This will only take a few minutes.
  2. Add the remaining ingredients and bring to a boil. Lower the heat and simmer, covered, about 10 minutes, or until the vegetables are tender.
  3. Taste and adjust seasonings. Serve immediately or store for reheating later. This soup is not delicate, and reheats easily.

Serves 6