Soup - Kale, Cabbage, Carrots, Onions and Broccoli with Brown Rice Spaghetti (Chinese Style)

Vegan - Vegetarian Recipe Book

How Mary and Frank and Friends Eat

"We are dedicated to cruelty free living through a vegetarian - vegan lifestyle."   "Let no animal die that we may live!"

| Home Page | Recipes Table of Contents |

Soup - Kale, Cabbage, Carrots, Onions and Broccoli with Brown Rice Spaghetti (Chinese Style)


1-2 lbs. Kale
3-4 lbs. Cabbage
2 lbs. Carrots
2 lbs. Onions
1 lb. Broccoli
4-6 Celery, ribs
1-1/2 tbsp. Ginger, ground
Cayenne Pepper or Hot Sauce (to taste)
1 lb. Brown Rice Spaghetti
6-8 Dates, pitted
1/4 cup Soy Sauce or Bragg Aminos
4 tbsp. Sesame Seeds
1/4 tsp. Smoke Flavor
1 tbsp. Corn Starch
(To enlarge the photo of the Chinese style soup, click on the photo or link)


This recipe will make a large pot of soup for about 10-12 servings as a main meal or double that as a appetizer.  We store our leftover soup in the covered pot in our refrigerator for several days. This makes a great soup and salad meal.

We begin by placing the soup pot on the stove top with about 8-10 cups of water, with the heat turned on to high.  When the water begins to boil, turn the heat down to simmer.

While the water is heating, we wash, clean, and peel the veggies, and chop them in our food processor.  We use the fine shred disk for the carrots, and coarse for the other veggies.  It is also nice to hand cut the broccoli florets, and shred the cores.

We put the shredded veggies in the soup pot as they are processed, along with the ginger and hot pepper, mixing every time we add something.

After the veggies wilt in the hot water, their volume will dramatically decrease.  Mix every few minutes until they have all wilted. Once the veggies have all wilted, push the veggies down with a large spoon, and if necessary bring the water level up so that it just covered the veggies with boiling hot water (we heat the water in our microwave oven).

While the soup pot is heating back up to a simmering boil, break the spaghetti into 1 to 1-1/2 inch long pieces.  When the soup reaches a simmering boil, mix in the spaghetti pieces by sprinkling them over the top of the soup and mixing in.  Let the soup simmer for another half hour with the cover on.

While the soup is cooking, place about 1 cup of water in the container of a high speed blender, add the dates, soy sauce, sesame seeds, smoke flavor, and corn starch.  Cover the container and run the blender at high speed until the contents are smooth.  When the soup is finished cooking and spaghetti pieces are tender, add the contents of the blender container and mix thoroughly.  Turn off the heat.

Serve and enjoy!

Ingredients Information

Bragg Liquid Aminos


Cabbage, Green



Corn Starch

Dates, Deglet

Ginger, ground


Onions, Yellow

Pasta, Spaghetti, Whole Grain Brown Rice

Pepper - Hot Red, ground (Cayenne)

Pepper Sauce - Hot Red

Sesame Seeds

Smoke Flavor, Liquid

Soy Sauce

Utensils and Equipment Information

Food Processor


Measuring Cup, Liquid

Measuring Spoons

Peeler, Vegetable

Pot, Large Stainless Steel

Spoon, Large Mixing