Healing Cabbage Soup
Healing Cabbage Soup
Healing cabbage soup is a vegetable-based soup that helps with digestion and is simple to make.
Cabbage soup has a long-standing reputation as a healing soup. Traditionally used as an aid for digestive health, this humble vegetable soup is now known to provide an array of health benefits.
This delicious, nutritious soup helps to boost immunity, improve digestion, and reduce inflammation.
I personally love adding cabbage to my meals because it is a cruciferous vegetable so it is good for balancing hormones and is rich in fiber.
Since cabbage vegetable soup is a simple soup you can add more vegetables, noodles, and protein to it if you want a more hearty soup.
Toss in a handful of spinach, fresh or frozen, some sausage, lentils, etc.
Healing Cabbage Soup Ingredients
This cabbage soup is low carb since it doesn’t contain any starches or noodles.
- olive oil
- minced garlic
- cabbage chopped
- carrots peeled and chopped
- stalks of celery chopped
- stewed tomatoes
- salt and pepper to taste
- water
- chicken or vegetable broth
- parsley for garnish
How to Make Healing Cabbage Soup
Begin by heating the olive oil in a large pot over medium heat.
Add the chopped onions and cook until onions have softened about 5 minutes.
Add the chopped carrots and celery and cook for about 2-3 minutes.
Add the chopped cabbage to the pot and stir. Add salt and pepper to taste. Let it cook for 2-3 minutes.
Add stewed tomatoes, water, and broth.
Bring it to a boil.
Lower the heat and cook on low for 40 minutes.
Garnish with parsley when serving.
Can you freeze cabbage soup?
Yes, you can freeze cabbage soup. This soup can last in the freezer for up to 3 months.
Reheat in a pot at low heat, until the soup is heated through.
More soup recipes
If you love snacks, here are more Paleo desserts and Paleo snacks! Make sure to check out my huge collection of gluten free dinner recipes.
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Healing Cabbage Soup Recipe
Healing Cabbage Soup
Healing cabbage soup is a vegetable-based soup that helps with digestion and is simple to make.
Ingredients
- 3 tbsp olive oil
- 2 cloves of garlic, minced
- ½ head of cabbage chopped
- 3-4 carrots peeled and chopped
- 2-3 stalks of celery chopped
- 14.5 ounces stewed tomatoes
- salt and pepper to taste
- 6 cups of water
- 4 cups of chicken or vegetable broth
- chopped parsley for garnish
Instructions
- Begin by heating the olive oil in a large pot over medium heat.
- Add the chopped onions and cook until onions have softened about 5 minutes.
- Add the chopped carrots and celery and cook for about 2-3 minutes.
- Add the chopped cabbage to the pot and stir. Add salt and pepper to taste. Let it cook for 2-3 minutes.
- Add stewed tomatoes, water, and broth.
- Bring it to a boil.
- Lower the heat and cook on low for 40 minutes.
- Garnish with parsley when serving.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 239Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 63mgSodium: 323mgCarbohydrates: 11gFiber: 3gSugar: 5gProtein: 18g
Carol Lovett is a Canadian, Capricorn sun, Scorpio rising, reflector in human design, reiki master, crystal healer, foodie, and creator of Ditch the Wheat. She focuses on creating recipes that are gluten free and caters to other food sensitivities. She is the Globe and Mail bestselling author of Ditch the Wheat.
