This healthy Cabbage Soup starts with sauteed cabbage to bring the most flavor out of this vegetable. Packed with more vegetables, this soup is nutritious and very tasty!
Shred cabbage or slice it thin (unless you like big chunks, then chop), dice carrots, celery, onion, carrots, tomatoes and peppers.
Melt butter in a soup pot. Add cabbage and saute until fragrant and starting to brown, about 10 minutes. Remove into a bowl and set aside.
Add oil to the pot and let it heat up.
Add chopped veggies and saute until the onions are almost translucent.
Add Italian seasoning and stir in. Saute for 1 to 2 minutes. This activates the dry herbs.
Add tomato paste, crushed red pepper flakes and stir in.
Add broth and stir everything together.
Bring the soup to a boil, then reduce the heat and simmer until the veggies are soft.
Season with salt and pepper.
Serve.
Notes
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
Any leftovers should be stored in a container with lid, in the fridge, for up to 4 days.
You can freeze the soup in a freezer-safe container for up to 3 months.
To make the soup more filling, add cooked beans, quinoa, lentils to the soup.
For meat version: add ground beef, turkey or chicken.