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So what do you do when you’ve got a cold and you just got a HUGE delivery of greens in your farm share? How about cabbage soup? What a great fushion of good, old fashioned comfort food and fresh, healthy veggies. I basically made a quick and easy version of Vietnamese cabbage soup, honing in on the “simple” part of cooksimple.

Ingredients

• 32 oz. Free-range chicken broth (if you like it brothier, use two)
• 1 head Napa cabbage
• 12 medium crimini mushrooms
• Salt, to taste
• 1 bunch scallions
• 1/4 bunch cilantro
• 1 – 2 limes, quartered (optional)

Directions

Slice the mushrooms and throw in a stock pot. Cut off the end of the cabbage and then thinly slice cross-wise (if you like thicker chunks, just slice it thicker). Pour the chicken broth on top, stir, cover the pot, and turn on medium high heat.

While the soup is cooking, slice the scallions and chop the cilantro. Add salt to the soup and taste. Add more if needed.

When the cabbage has wilted (it will shrink to half the original size) and is tender, the soup is done. Pour into a large bowl and sprinkle with scallions and cilantro. If you like a little tartness, squeeze a little lime over it.

If you need a little more substance, serve the whole thing over some jasmine or brown rice.