Ingredients:

  • 1 small cabbage, shredded
  • 1 cup mushrooms, sliced
  • 3 scallions, chopped
  • 2 carrots, sliced
  • 1 small eggplant, diced
  • 2 stalks celery, chopped
  • 2 cups spinach, chopped
  • 3 cloves garlic, minced
  • 6 cups vegetable broth
  • 2 tablespoons soy sauce (adjust to taste)
  • 2 tablespoons nutritional yeast
  • 1 tablespoon parsley
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Olive oil for sautéing

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add minced garlic and sauté until fragrant.
  2. Add carrots, celery, and scallions. Sauté for about 5 minutes until they begin to soften.
  3. Add mushrooms, eggplant, and cabbage. Sauté for another 5 minutes, stirring occasionally.
  4. Pour in vegetable broth and bring to a boil.
  5. Reduce heat to low and simmer for about 15-20 minutes, or until all vegetables are tender.
  6. Stir in soy sauce, nutritional yeast, parsley, turmeric, paprika, salt, and pepper. Adjust seasoning to taste.
  7. Add chopped spinach and simmer for an additional 5 minutes until spinach is wilted and flavors are well combined.

Nutritional Information: The exact nutritional facts can vary based on specific quantities and brands of ingredients used. However, here’s an approximate nutritional breakdown per serving (assuming 6 servings):

  • Calories: 120-150 kcal
  • Protein: 5-7g
  • Carbohydrates: 20-25g
    • Fiber: 6-8g
  • Fat: 3-5g
  • Sodium: 800-1000mg (mainly from soy sauce and broth)