Cabbage Soup

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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

by Aylin @ GlowKitchen

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

Instructions

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.

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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.

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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.

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Serve with a herb garnish!

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Bon Appetit!

xo Aylin

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  • http://hampiesandwiches.blogspot.com/ Eileen

    This looks great! Conquer the stigma of cabbage with deliciousness! :) I usually put shredded cabbage in my Asian soups, with dumplings or soba noodles or lemongrass or ginger or all of the above. Yay!