Cabbage Soup Recipe Diet

Introduction

Ingredients

• 1 head of cabbage, chopped
• 6 carrots, chopped
• 6 stalks of celery, chopped
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 can of diced tomatoes
• 8 cups of vegetable broth
• 1 tablespoon of olive oil
• 1 teaspoon of dried thyme
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic, and sauté for 2-3 minutes, until the onion is translucent.
3. Add the carrots and celery, and sauté for another 2-3 minutes.
4. Add the chopped cabbage, and sauté for 5-7 minutes, until the cabbage is slightly softened.
5. Add the diced tomatoes, vegetable broth, and dried thyme.
6. Bring the soup to a boil, then reduce the heat and let it simmer for 20-30 minutes, until the vegetables are tender.
7. Season the soup with salt and pepper to taste.
8. Enjoy!

Nutrition

• Calories: 92
• Protein: 3g
• Carbohydrates: 20g
• Fiber: 6g
• Sugar: 10g
• Fat: 1g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 710mg
• Potassium: 767mg
• Vitamin A: 146%
• Vitamin C: 91%
• Calcium: 10%
• Iron: 7%

Tips and Variations

• Feel free to add other vegetables to your soup, such as bell peppers, zucchini, or green beans.
• If you prefer a thicker soup, you can blend some of the vegetables with an immersion blender before serving.
• For added protein, you can add cooked chicken or tofu to your soup.
• If you like a little spice, you can add some red pepper flakes or hot sauce to your soup.
• Cabbage soup can be stored in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

Conclusion