Hearty cabbage soup

I love cabbage soup! It is nutrient dense and fill of simple flavours.

Cabbage soup is something I like to make a whole pot of and enjoy it the whole week. My hubby does get a little fed up with the soup after a few days, so I still enjoy it during the day and cook a hearty meal for dinner.

It really has helped me keep the extra weight off and boost my immune system in so many ways! Cabbage soup has so many health benefits! It’s lower in calories compared to other veggies, but that is not the only reason I love this veggie so much.

It’s part of the cruciferous vegetable family as kale, cauliflower and broccoli. Cruciferous vegetables contain powerful antioxidants which helps to reduce inflammation in the body and polyphenols that help to protect the body from free radicals.

Cabbage is a rich source of Vitamin B6 and Folate which is essential for cell growth and development.

I love the fact that it’s a rich source of vitamin C, hence it’s my go to food in winter, as it helps to boost immunity and is rich in fibre which helps to slow down digestion, stabilizing blood sugar levels and keeping you fuller for longer.

I boosted the protein value of this recipe by adding in organic chicken bone broth, which is another amazing superfood!

If you are vegetarian or vegan and want to boost your protein values, you can always substitute the bone broth for beans or organic tofu which ever fits with your lifestyle needs.

The best cabbage soup

Ingredients

2 Tbsp olive oil

½ lemon freshly squeezed

3 Tbsp tomato puree

1 medium onion, diced

2 garlic cloves, minced

3 stalks celery, diced

Salt and pepper to taste

1 Tbsp dried herbs (oregano, basil, mixed herbs)

½ tsp red pepper flakes

1 tsp ground cumin

2 Tbsp apple cider vinegar with mother

3 large ripe tomatoes, sliced

1/2 red pepper, sliced

1 large head cabbage, cut into chunks

4 cups organic chicken broth

Instructions

Preheat the oven to 180 degrees. Line a baking sheet. Add the tomatoes, red pepper, onions and cabbage.

Drizzle with olive oil and freshly squeezed olive oil, season with salt and pepper.

Once the cabbage leaves start browning, remove the vegetables from the oven and place into a large pressure cooker pot. Add the rest of the ingredients.

Allow the mixture to cook for at least 40 minutes. Pour the soup into a blender and blend till smooth. I like to keep mine a little chunky. Serve in a bowl with fresh herbs and drizzle with a dash of olive oil.

Have you tried this recipe?

I would like to know if you tried this recipe at home. I would love your thoughts and feedback in the comments below. Don’t forget to share your creation on Instagram and tag @Chefdotsa

Dot you later! X

About the author

Qualified chef, Health Coach and Nutritionist based in Johannesburg & Cape Town, South Africa

Leave a Reply

Your email address will not be published. Required fields are marked *