Simple Cabbage Soup
Cabbage is the main ingredient in this hearty soup and a wonderful choice for any diet because it is inexpensive and very nutritious. Cabbage is a cruciferous vegetable—one of the vegetables recommended to eat every day, like broccoli, Brussels sprouts, cauliflower—and packed with phytochemicals that fight inflammation caused by free radicals in the body.
Cabbage is also low in potassium, and is a good source of fiber, vitamins C and K, and folic acid.
Makes
Serving size
Ingredients
1 tablespoon olive oil
½ sweet onion, chopped
2 teaspoons garlic, minced
6 cups water
1 cup sodium-free chicken stock
½ head green cabbage, shredded
2 carrots, diced
2 medium tomatoes, diced
Black pepper, freshly grounded, to taste
2 tablespoons fresh thyme, chopped
Instructions
- In a large saucepan over medium-high heat, heat the olive oil.
- Add the onion and garlic, and sauté until softened, about 3 minutes.
- Stir in the water, chicken stock, cabbage, carrots, and tomatoes, and bring to a boil. Reduce the heat to medium-low and simmer until the vegetables are tender, about 30 minutes.
- Season the soup with black pepper. Serve hot, topped with the thyme.
Cooking Tip
To save time, you can purchase a package of coleslaw mix instead of shredding your own cabbage and carrots. Since this recipe only uses half a cabbage head, buying premade might reduce food waste.
Content made possible with support from Fresenius Medical Care Renal Pharmaceuticals
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