Cabbage Soup
The secret ingredient in this soup that'll make your taste buds holler is sun-dried tomatoes. They add a nice smoky flavour. Cabbage soup is great when served up with some nice whole-wheat bread, but with a little twist, you can easily turn this bowl into a rootin' tootin' meal by rounding up some beans, roasting some tofu, or lassoing in some vegan sausage. Since this recipe makes a nice large pot, which can be eaten over several days, it’s nice to switch up the protein. That way, you'll reckon you're slurpin' a different soup every dang day. For that reason, we keep the beans, tofu, or sausage selections separate (which can also change the flavour profile if added indirectly), but if you've got a mind to, throw 'em right in and indulge. The best part is not only is this meal stocked full of nutrition, but it’s also super low calorie. It’s a great soup to eat on calorie cut-down days after several days of overindulgence.
Ingredients
- 2½ cups low-sodium vegetable broth divided into ¼ cup + 2¼ cups
- ½ cup diced onion (¼ medium onion)
- 1⅔ tsp Bragg soy seasoning or tamari
- 1¼ tsp Spike all-purpose seasoning or Old-Bay seasoning divided into ¾ tsp + ½ tsp
- ¾ tsp mushroom powder
- ¾ tsp Bestcestershire sauce or vegan worstcestershire sauce
- freshly ground black pepper
- 1¼ cup chopped mushrooms (about 5 medium)
- 1½ tsp minced garlic (3 cloves)
- 2¾ cups chopped green cabbage (¼–⅓ head)
- 1 cup sliced leeks (about 1 small)
- 1 cup diced celery (about 2 stalks)
- 1 cup chopped kale
- ½ cup diced carrots (about 1 medium)
- 3 cups salt-free canned diced tomato (28 oz can, including liquid)
- 2 cups water
- 2 tbsp chopped sun-dried tomatoes (use packaged, dry tomatoes, not tomatoes in oil)
- 2 tbsp minced basil leaves
- 2 tbsp oregano leaves
- 4 tsp minced rosemary
Instructions
- Place a large soup pot on medium-high heat and add ¼ cup vegetable broth. Once hot, add ½ cup diced onion and sauté until translucent and starting to brown, about 5 minutes. Add a little water if onions start to stick, but let broth cook off so onions can brown. If they become too dry, onions may burn.
- Add 1⅔ tsp Bragg seasoning, 1¼ tsp Spike seasoning,¾ tsp each dried mushroom powder and Bestcestershire sauce, and freshly ground pepper. Stir until well combined and cook for 1–2 minutes. Add a little water if ingredients start to stick.
- Add in 1¼ cups chopped mushrooms and 1½ tsp minced garlic, stir until well combined, and reduce to medium. Continue to sauté until all liquid has cooked off, and mushrooms are tender and starting to brown, about 10 minutes.
- Add 2¾ cups sliced cabbage,1 cup each sliced leeks, diced celery, and chopped kale, and ½ cup diced carrot. Cook for a few minutes before adding 3 cups canned diced tomatoes, 2 cups each vegetable broth and water, 2 tbps diced sun-dried tomatoes, and ½ tsp Spike seasoning. Stir until well combined and bring to a boil. Reduce heat and simmer with a lid on for about 20 minutes.
- Remove soup from heat and add 2 tbsp each minced basil leaves and minced oregano leaves and 4 tsp minced rosemary. Let sit for about 5 minutes before serving.
Breakout Trick
For soy-free, replace Bragg soy seasoning or tamari with coconut aminos (soy-free seasoning), use soy-free vegan Worcestershire sauce.
A great soup for your Fasting Mimicking Diet (FMD) journey.
Nutrition
Calories: 149kcalCarbohydrates: 31gProtein: 7gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 596mgPotassium: 1084mgFiber: 10gSugar: 12gVitamin A: 5304IUVitamin C: 67mgCalcium: 226mgIron: 5mg
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