Vegan Challenge

Metabolism Revving Soup


4 teaspoons of extra-virgin olive oil

1 large sweet onion, chopped

3 cloves garlic, minced

2 tablespoons 9 Spice Mix (from Oh She Glows)

1 lb green cabbage (1/4 head), cored and finely shredded (5 cups approx)

1 can diced tomatoes, with juices

4 cups organic veggie broth

1/2 cup uncooked red lentils

2 medium yukon gold potatoes, or 1 sweet potato chopped into 1/2 inch cubes

1/2 tsp fine sea salt

freshly ground pepper



  • In a large cooking pot, heat the oil over medium heat. Add onion & garlic and saute for 5 minutes. Add 9 Spice Mix and cook until fragrant.

  • Add the cabbage and diced tomatoes (and juices). Simmer for 5 minutes.

  • Add the broth, red lentils and potatoes. Stir and cover. Cook for 20 minutes.

  • Season with salt and pepper to taste.

  • Makes 8 cups. Double the recipe if you are going to eat everyday for lunch in the vegan challenge.


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