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Tropical Style Cabbage & Cauliflower Soup

This soup is nutritious and full of flavor. It combines elements of a classic cabbage and rice soup with a tropical spice profile, adding more veggies, and juicy shrimp. Using red cabbage creates a luscious rosy colored soup that’s aromatic and kissed with the goodness of lemon.
Print Recipe
Course Appetizer, Appetizers, Main Course, Main Dish, Soup
Cuisine American

Ingredients
  

  • 2 tablespoons olive oil
  • 4 shallots chopped
  • 8 cloves garlic minced
  • 1/2 inch ginger thinly sliced
  • 1 cinnamon stick
  • 1/4 teaspoon Cayenne pepper
  • 1 lemon zest & juice
  • 4 cups chicken stock
  • 1 teaspoon salt
  • 1/3 cup brown rice
  • 1 cup cauliflower florets
  • 1 cup red cabbage sliced
  • 1/2 lb shrimp peeled & deveined
  • 1/4 cup fresh cilantro chopped
  • 1 lemon cut into wedges

Instructions
 

  • In a large stockpot or saucepan, heat the oil, and sauté the shallots for about 2 minutes, until fragrant.
  • Add the minced garlic and sliced ginger, continuing to cook for another minute or two.
  • Next, add the lemon zest, cinnamon stick and Cayenne pepper. Cook and stir for another minute.
  • Pour in the chicken stock a cup at a time, stirring to blend in all the flavors. Bring the stock to a simmer for about 2 to 3 minutes.
  • Add the salt, and rice, and cover, simmering for about 10 minute.
  • Add the cauliflower and red cabbage at this point. Continue to cook for another 10 to 15 minutes, until tender.
  • Add the shrimp last. They will only take a few minutes to cook – when they are pink and rounded, you’ll know they’re done.
  • Top each bowl with chopped cilantro, and serve with a lemon wedge to squeeze in before enjoying.
Keyword Lemons
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