• 1 large onion, quarter and thinly sliced
• 1 tspn of minced fresh red chili pepper (Serrano or jalapeno)
• 5 cups of homemade chicken stock or vegetable stock
• 2 medium sized red potatoes cut into half inch cubes (about 2 cups)
• 3 cups of thinly sliced green cabbage or Savoy cabbage
• 1 medium clove of garlic, chopped
• 2 tspn of ground coriander
• 1 tbspn of dry mustard
• 2 tbspn of extra virgin olive oil
• 2 tbspn of fresh lemon juice
• 1 (15oz) can diced tomatoes
• sea salt and black pepper to taste

Heat the olive oil in a medium soup pot. Sauté the sliced onion over medium heat for about 5 minutes. Stir in garlic and minced chili pepper. Continue to sauté for another minute. Stir in dried coriander and mustard, and add stock and rest of ingredients except cabbage, salt and pepper. Simmer for about 20 minutes, uncovered, or until potatoes are tender. Add cabbage, and cook for another 8 minutes. Season with salt and pepper to taste. Serves 4.