Cabbage Soup Recipe

Introduction

Ingredients

• 1 head of cabbage
• 1 onion
• 2 carrots
• 2 celery stalks
• 4 cups of chicken or vegetable broth
• 1 can of diced tomatoes
• 1 tablespoon of olive oil
• 2 cloves of garlic
• 1 teaspoon of dried oregano
• 1 teaspoon of dried basil
• Salt and pepper to taste
• Chopped parsley for garnish (optional)

Instructions

1. Begin by prepping your vegetables. Peel and dice the onion, carrots, and celery into small pieces. Mince the garlic and set aside.
2. Heat the olive oil in a large pot over medium heat. Add the diced onion and garlic and sauté for 2-3 minutes, or until the onion is translucent.
3. Add the diced carrots and celery to the pot and cook for an additional 2-3 minutes, stirring occasionally.
4. Next, add the chicken or vegetable broth, diced tomatoes, dried oregano, and dried basil to the pot. Stir well to combine.
5. Bring the soup to a boil, then reduce the heat to low and let it simmer for 10-15 minutes.
6. While the soup is simmering, prepare the cabbage. Cut the cabbage into small pieces and add it to the pot.
7. Stir the soup well and let it simmer for an additional 10-15 minutes, or until the cabbage is tender.
8. Season with salt and pepper to taste.
9. Remove the soup from heat and let it cool slightly.
10. Using an immersion blender, blend the soup until it is smooth and creamy. If you don't have an immersion blender, you can use a regular blender or a food processor. Be careful not to overblend the soup, as it can become too thin.
11. Once blended, return the soup to the pot and heat it up again over low heat.
12. Garnish with chopped parsley if desired.
13. Serve the soup hot with some crusty bread or crackers on the side.

Nutrition

• Calories: 120
• Protein: 6g
• Fat: 3g
• Carbohydrates: 20g
• Fiber: 6g
• Sugar: 10g
• Sodium: 800mg

Conclusion