10 in 10 Diet Cabbage Soup
This soup offers a sweet and sour flavour profile with a reddish broth, taking inspiration from borscht. Tomato paste provides a rich tomato base. The recipe yields a substantial quantity, ideal for preparing meals in advance. It combines cabbage, carrots, and celery with apple cider vinegar and brown sugar for its distinctive tangy taste. The soup is simmered until the vegetables become tender.
Ingredients
- 2 large onions
- 1/2 head garlic
- 2 stalks celery
- 2 large carrots
- 1/4 cup olives or 1/4 cup grapeseed oil
- 1 tablespoon sea salt
- 1/2 teaspoon black pepper
- 1 (5 1/2 ounce) can tomato paste
- 5 bay leaves
- 3/4 cup apple cider vinegar
- 1/2 cup brown sugar
- 1 whole cabbage
- 1 tablespoon dried parsley
Method
- Bring two quarts of water to a boil using a kettle.
- Chop the two large onions and half a head of garlic.
- Cut the two celery stalks and two large carrots into slices.
- Coat the base of an 8-quart pot with olive or grapeseed oil. Cook the garlic, onions, celery, and carrots in it. Incorporate a tablespoon of sea salt and plenty of black pepper. Once the mixture is hot but not soft, pour in the boiling water. Start boiling another kettle of water.
- Introduce the tomato paste, five bay leaves, 3/4 cup of apple cider vinegar and 1/2 cup of brown sugar to the pot. Allow it to boil.
- Slice a whole cabbage into pieces of your preferred size. Add the slices to the pot as you prepare them. Once the second kettle of water boils, pour it in.
- Chop a generous amount of fresh parsley if available, or add a handful of dried parsley.
- Place the lid on the pot and let it boil vigorously. It is ready once the celery softens and the thicker cabbage pieces turn slightly translucent. The pot can be left to cool on the counter overnight before refrigerating.
Nutrition (per serving)
Sodium891000 mg
Recipe details
CategoryBrown Rice
Author10in10Diet.com
