How to make flavorful cabbage soup!

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Cabbage 🥬 soup: 
What started as my moms #weightwatchers recipe has become a true favorite!

Because: it’s all vegetables 🍅🌱🥗 and I can’t and our bodies literally can’t get enough.
Mix and match but this is the food formula:

* Base: garlic, onions, celery, carrots 🥕 Sauté in olive oil low and slow

* Red or green cabbage 🥬

* other veggies your call! I go with usually peppers, green beans, zucchini or yellow squash

* Flavor with sea salt, dried parsley, oregano 🌿 or any other herbs you want
sauté all veggies down

* add Veggie broth (no sugar added)
Simmer and done!

Waaaaay better than canned soup and done in less than 25 minutes.

This specific version I made above is:

In a big soup pan or dutch oven:

  1. Heat to medium low, spray pan with olive oil or avocado oil

  2. Add white or yellow onion (about 1/2 large one) with 3-4 garlic cloves diced and 1 bag of shredded carrots, season with pink salt, dried oregano and parsley

  3. Stir often until softens and cooks down

  4. Turn heat up slightly and add 3 chopped yellow squash, and 1/2 a head of green cabbage sliced, add all flavors again including a spray of the oil

  5. Stir as needed, once browned add 1 quart of no sugar added vegetable broth

  6. Add more herbs, salt

  7. Bring to a boil, once boiling, cover with lid and turn down to a simmer and cook for about 15 minutes

That’s it!

I usually add green beans and organic stewed tomatoes, but this is a fewer ingredient version! Perfect for winter lunches or dinners!