Are you ever in a pinch for an easy, healthy go-to recipe? Yeah, me too. After a while of searching existing recipes and trying them out, I’ve finally made a few tweaks and this recipe has quickly become a favorite. Especially in the colder, winter months.
Ingredients:
- Half head of cabbage
- 3 carrots
- 3 stalks of celery
- 1 large zucchini
- Half yellow onion
- 2 tablespoons minced garlic (or 1 clove)
- 1 tablespoon olive oil (or oil of choice)
- 14.5 oz can diced tomatoes
- 14.5 oz can tomato sauce
- 6oz tomato pure
- 32 oz Vegetable broth
- Thyme
- Basil
- Seasoning Salt
- Pepper
Instructions:
First, if you’re a “prep before you start” type person like I am, you can chop the cabbage, carrots, zucchini, onion and celery.
Then, in a medium skillet, heat olive oil and minced garlic over medium heat until onions become fragrant.
Once onions are fragrant and softened, add in celery, carrots, and zucchini and sauté on medium heat for 5-10 minutes.
When all the vegetables are somewhat softened, transfer mixture to a large stock pot (really this could all be done in a stock pot if you prefer).
Add in diced tomatoes tomato sauce and then cabbage. Mix well.
Add tomato pure and pour in vegetable broth.
Finally, add in your seasonings – Thyme, Basil, Seasoning Salt and Pepper (I honestly don’t measure these, so use your best judgement).
Boil soup on medium high heat for 20 min, then boil on low for another 20 minutes and then simmer until ready to serve.
I like to serve with a small amount of Feta.
Nutrition Info:
(this could technically be a “detox” soup if you wanted it to be since it’s so packed with nutrients and veggies but is super low calorie, low carb).
Serving Size: 1 bowl (about 10 oz)
- Calories – 119
- Carbs- 13.2g
- Protein- 1.8g
- Fat- 7.1g
That’s it! Short a sweet. Like I said, it’s a pretty simple recipe. An easy go-to to add to your cookbook.
Enjoy!
The Abundant life 