Table of Contents
There’s a whole lot to love about a yummy, incredibly healthy bowl of soup. Vegetable cabbage soup is one of my favorite recipes for a cleanse (or anytime, really!). This flavorful pot of goodness packs in a wide range of vitamins, minerals, and nutrients that are fabulous for promoting heart health, digestive health and regulation, and detoxing the body. It’s relatively easy to make, and it can be stored in the fridge or freezer and reheated for a fast, healthy meal on the go.
What are the health benefits of cabbage?
This particular recipe calls for a wide range of vegetables like carrots and celery, but cabbage is the star! It offers a unique and delicious flavor and is known for lowering blood pressure, improving cardiac function, and maintaining cholesterol levels. It’s also packed with Vitamins K and C and can help digestion.
What are the health benefits of fennel?
Fennel is an integral part of this recipe as it makes the soup much heartier while adding several essential health benefits. For example, fennel is believed to support heart health and vibrant skin while also providing anti-inflammatory properties. It can also assist with weight loss, and its iron content can ease symptoms of anemia.
What does Vegetable Cabbage Soup taste like?
This soup recipe is popular because it incorporates that sweet anise flavor from fennel with a subtle peppery flavor from the cabbage. These ingredients are extremely complimentary. They highlight the earthy aromas and flavors that arise from the dish’s other vegetables and herbs.
How can I add protein to this recipe?
Although this is a vegetarian soup, you can adjust it to add some protein. To keep the dish vegetarian, choose from beans and lentils that will create soft textures and flavors while increasing the protein content. Carnivores will enjoy incorporating shredded chicken with the vegetable blend for a hearty, protein-rich soup.
How do I store Vegetable cabbage soup?
One of the reasons I love soup so much is that it’s easy to make in bulk. You can store it in the freezer or fridge. If you’re not planning to eat your soup after preparation, you can keep it in the refrigerator safely for 3-4 days. You can also keep the soup in a freezer for several months. For safety, always store your soup in an airtight container. Then, when you’re ready to eat the soup, it can be thawed out. Simply reheat on the stove or in the microwave.
Place a large Dutch oven or pot on your stove over medium heat. Begin to heat the olive oil while adding the leek, fennel, celery, and carrots. Sautee these ingredients in the oil for two minutes.
Add the minced garlic and season it with salt, pepper, and thyme. Cook until all veggies are soft (approximately four minutes). Add the cabbage and stir it in with the rest of the vegetables.
Add the broth and bring it to a boil. Reduce the heat and cook your soup until the cabbage is wilted (approximately 10 minutes).
Adjust the seasonings to your taste. Add some fresh herbs just before serving. Enjoy!
|1 medium size head cabbage (chopped)|
|1 leek (chopped)|
|1 fennel (chopped)|
|2 celery stalks (chopped)|
|2 carrot sticks (chopped)|
|5 cloves garlic (minced)|
|8 cups vegetable broth|
|2 tablespoons olive oil|
|1 tablespoon kosher salt|
|½ teaspoon black pepper|
|2 teaspoons cumin|
|1 tablespoon thyme|
|1 cup fresh chopped herbs, dill, mint, and Italian parsley|
Have You Tried This Recipe?
If So, Mention Us @ranasrecipe
Or Use Hashtag #ranasrecipe
Let’s Start Cooking With Love!
Leave a Reply