Created by memory and taste from La Playa Azul Cafe, a mexican restaurant that Becca and I ate at in Santa Barbara, CA. I ordered Mae a cheese quesadilla from the kids menu which came with a side of soup or salad. Naturally, I picked the soup which was vegetable soup; perfect for pulling out vegetables for Mae. Anyway, the soup was so good that I ate most of it myself. It was the simplest and healthiest soup ever. I made it at home this week and feed it to Grandpa, Auntie Jess, Jeff, Mae and myself for lunch. EVERYONE loved it. Which is hilarious because it is so easy and healthy. I think the key ingredient is the cabbage and I think that the vegetables just speak for themselves. This soup is great for lunches or as a first course!
1/2 yellow onion, sliced into large wedges
1/2 package mushrooms, sliced thin
2 zucchini, sliced into thick slices and halved
1/2 green cabbage, chopped into large squares
2 red potatoes, cubed
4 large carrots, peeled and sliced thick
4-5 cups chicken broth
salt and pepper
In a large soup pot, saute onions, carrots and mushrooms in 2 T. olive oil. Season with salt and pepper. Add zucchini and cook until slightly tender; about 5 minutes. Add remaining ingredients. Bring to a boil, then reduce heat, cover and simmer on medium low. Cook for about 20 minutes or until all the vegetables are tender.