Saturday

Lean and Nutritious Cabbage Soup

 
This soup is great if you want to shed a few pounds. It's low in calories, nutritious and it fills you up! Just resist the temptation to top it with a million croutons or eat loads of bread with it. A slice or two of whole wheat toast bread is a wiser choice.



You can add other veggies to this soup. The more the merrier. Celery is a popular one but I'm not fond of celery so I did not put any. 

There is an even simpler version of this soup, the Ridiculously Easy Cabbage Soup, great for busy people, college students.

We all know how important is to eat vegetables but we tend to lack and get lazy about preparing them. Soup is a clever way to eat vegetables and we can usually combine a bunch of them in this one simple and nutritious dish. One simple trick for any kind of vegetable soup is to use chicken broth as a base and cook the vegetables in it. The best of course is to buy organic chicken broth, that comes packet like boxed milk, and pair it with chopped fresh organic vegetables. 

My Lean and Nutritious Cabbage Soup recipe below begins by sauteing onions and garlic and then tomatoes. This will add more flavor to the soup. But if you are really busy (lazy perhaps) you can skip all that and do like I mentioned above. Just put all the veggies to cook in the broth. If some of the veggies cook faster than others they will tend to dissolve in the soup. This will actually make the soup thicker but some people don't like the consistency of the end result.

Now that you know all that, choose your cooking method and eat your veggies. Make your mom and Mom Amelia happy!
 
What You Need:
  • 1 tablespoon olive oil
  • 3 cups beef broth - chicken broth will work too (or 3 cups water and 1 1/2 bouillon cubes)
  • 3 garlic cloves minced
  • 2 roma tomatoes chopped without peel and seeds
  • 2 cups chopped cabbage (I buy it chopped already in a bag at Trader Joe's)
  • 1/2 onion chopped
  • 1 cup chopped carrots (about 2 medium carrots)
  • 1/2 cup chopped green beans
  • 1/2 cup chopped cauliflower
  • 1/2 cup chopped zucchini (about 1 medium zucchini)
  • 1/2 teaspoon dried or fresh basil
  • 1/2 teaspoon dried or fresh chives
  • salt and pepper to taste

What To Do



Gather your ingredients.








Put olive oil in a large saucepan over medium high heat.






Wait a minute for the oil to heat then add the onion and garlic.
Sauté until the onion gets transparent.






Add tomatoes and fry until they almost dissolve stirring frequently.
 






Add broth, carrots, cabbage, green beans, basil, chives and salt & pepper to taste.






Let it boil.








Reduce the heat to the lowest setting and let it simmer for 10 minutes.






Add the zucchini and let it simmer for 10 more minutes.
If you add the zucchini before they will dissolve in the soup.







Taste to see if you want more salt and pepper.




 And there you have it!









updated August 23, 2013 

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