Vegan Asian Soup

I suddenly found myself staring down a refrigerator that was so full of produce that I could barely shut it on Saturday morning. I chose to ignore that and went about my normal routine: a smoothie, and the newest episode of Jamie’s 15 minute meals. If you have been around the blog for a while you may know that I am obsessed a fan of Jamie Oliver. The first thing he made had me inspired to literally slice up 50% of the stuff I had in my fridge to make this soup. Which was a win win for me, as I wanted something lighter to eat for dinner, and I was convinced that the next time I opened the fridge I was going to be met with a cabbage cannon ball firing out at me (I thought about how it was probably a bad idea to shove it in there using the door to push it while I was doing it, but figured that was future Alissa’s problem). And as a super bonus? My friend Kiersten at Oh My Veggies just posted 4 Ways to Use Leftover Cabbage, so we are both covered for the rest of that head of (…)