Ever hear of the “cabbage soup diet”? That’s not what this soup is for, although it is quite slimming! With only 1/2 tablespoon of butter and a dash of sea salt, the rest of the soup’s flavor comes from spices and loads of vegetables. It’s hearty, too, so you get a host of textures with each spoonful. Enjoy!
Cabbage glows in more ways than one.
Cabbage: lowers blood cholesterol, prevents cancer, and contributes to better digestion. In many cultures, cabbage juice has been used to relieve stomach ulcers. The vegetable is a great source of B vitamins and omega-3s and contains approximately seven times more vitamin C than an orange. Like garlic and onions, cabbage also boasts a high sulfur content, which helps to fight infection.
Hearty Cabbage Soup
Cook Time: 45 minutes
Keywords: soup vegetarian cabbage carrots celery red pepper flakes
Ingredients (6-8 servings)
- 1 small cabbage head
- 2 carrots
- 1 white onion
- 2 celery stalks
- 1/2 tablespoon butter
- Dash of sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 2 large tomatoes
- 6-7 cups water
Grate or finely chop the cabbage, omitting the core. Chop the carrots, celery and onion into similar-sized pieces. Chop the tomatoes and set them aside.
In a large pot over medium-high heat, melt the butter. Add the cabbage, carrots, celery, and onion with salt, pepper and red pepper flakes. Mix for 2-3 minutes or until the volume reduces slightly.
Add 6-7 cups of water along with the chopped tomatoes. Cover and bring to a boil. Reduce heat and let the soup simmer for 45 minutes or until all the vegetables are cooked through and a tasty broth develops.
Serve with a herb garnish!