Cabbage soup is often used as part of a diet plan, but I make it to have as a low-calorie lunch or dinner that I can eat throughout the work week. This soup is really tasty and you can always add potatoes or meat if you want a heartier dish. My version meets the guidelines of the Mediterranean Diet and it’s gluten-free.
Head of cabbage- sliced
1 small onion- diced
Half a green pepper- diced
Half a red pepper- diced
4 garlic cloves- chopped
3 to 4 stalks of celery – chopped including the leaves
1 medium carrot stalk- chopped
Extra virgin olive oil
Edward & Sons veggie bouillion cube
32 oz of vegetable broth
2 cups of water
1 can of diced tomatoes ( I used diced tomatoes and green chiles.)
1 tablespoon of Bragg’s Organic Apple Cider Vinegar
Seasonings: Lawry’s seasoning salt, turmeric, parsley, oregano, sea salt, sea kelp, bay leaf, ground black pepper, basil
*Feel free to use whatever seasonings you want.
Drizzle the extra virgin olive oil into a large pot and add one bouillon cube, blending it into the oil.
Now, add onion, garlic, celery, carrot, and bell peppers and blend it with the olive oil and veggie cube mixture. Cover with lid and let the vegetables cook for five minutes. Add a little more olive oil, the cabbage and your seasonings. Blend everything together well and let it cook for several minutes.
Add the diced tomatoes, water and vegetable broth and blend all the ingredients together. Place lid on the pot and let the dish cook on medium low for about a thirty to forty, stirring every ten minutes.
Grab yourself a bowl and enjoy. This is my favorite vegetable soup. I eat it all week-long. It’s great for losing weight and so good.