Contributed by (Recipe adapted from “The World’s Healthiest Food” at www.whfoods.com)

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Ingredients

1 medium Onion, quartered and sliced thin
3 medium cloves Garlic, chopped
1-2 tsp minced fresh Chili pepper (serrano, or jalapeno)
2 tsp ground Coriander
1 Tbs dry Mustard
5 C + 1 Tbs Vegetable broth
2 Tbs fresh Lemon juice
2 medium-sized Red potatoes cut in ½-inch cubes (about two cups)
1 15 oz can diced Tomatoes
3 C thinly sliced Green cabbage
Salt and black Pepper to taste

Instructions

Heat 1 Tbs broth in a medium soup pot. Saute sliced onion over medium heat for about 5 minutes. Stir in garlic and minced chili pepper. Continue to saute for another minute. Stir in dried coriander and mustard. Add broth and the rest of ingredients except the cabbage, salt, and pepper. Simmer for about 20 minutes, uncovered, or until potatoes are tender. Add cabbage, and cook for another 5 minutes. Season with salt and pepper to taste. Serves 4

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