I wanted something healthy today! I had some leftover veggies and a ton of canned chicken stock I made last month so I chose to make some cabbage soup. Now with my recipe it is practically fat free and very very low calorie. There’s no oil or fat except the residual fat that may be in the home canned chicken stock. I typically make this soup in winter, but its fantastic whenever I want to jump start weight loss or have a pretty crummy month (😉) or if I’ve eaten horribly. It’s packed full of fiber and vitamins and can act as a mild natural detox if you will because it’s mostly cabbage. I will often sip this in a coffee mug or eat in a bowl pretty much until I’m full or feel hungry lateron. Seeming this is very healthy, you don’t have to worry about overeating and the calories that follow unless you add a starch.
-1 head of white cabbage
-1 can diced low sodium tomatoes
-1 T fresh diced garlic
-1 diced onion
-fresh porchini mushrooms to taste. I sneak these in whole so I can scoop them out. Babydoll has some phobia against mushrooms. So this adds flavor but he doesn’t see them. Shhhhh!
-1 tsp each of garlic powder, parsley, basil
-1/2 tsp each of Hungarian smoked paprika, ground pepper, rosemary
-1/4 tsp poultry seasoning and cumin
-Chicken bouillon to taste if you wish for a stronger chicken flavor. I don’t add salt due to the bouillon being very high in sodium.
-freshly grated peccorino cheese
In a medium soup pot fill 3/4 of the way with chicken stock or water if you wish then add bouillon or a soup base. Add all of the ingredients except the cabbage and simmer for 15-20 minutes. Add cabbage and simmer until tender.
Options: grated peccorino cheese or scallions. Serve alone or over rice. I added fresh spinach on the bottom of my bowl then the soup on top. This kept the spinach with a little texture while adding more vitamins. It will wilt with the heat of the soup. Be advised the rice and cheese do add some calories. This soup alone contains only the calories from the vegetables primarily.