Simple Cabbage Soup Recipe!
It’s soup season!
And that means time to do the cabbage soup diet….just kidding! Although I did have a former pilates client who would do the cabbage soup diet before any event and she would drop like 5-10 pounds every time. But no, I’m here for it for the vegetables :)
I was introduced to cabbage soup the summer before my junior year in college when I had finally HAD IT with working out for hours and seeing NO RESULTS in my body. I was about 25-30 pounds heavier than I am not (well ok so now I’m pregnant but I was still not feeling so good). And surprise surprise…it was no wonder, I would work out for hours but then come home and eat mini marshmallows out of the bag because I was so hungry and evidently had never heard of making a smoothie back then (this was 2001).
It just so happened my mom was doing WEIGHT WATCHERS at the time, and it was BEFORE they had apps and all, but they did have a BOOKLET with recipes, and one such recipe was this ZERO POINT cabbage soup! So my mom had been making it for herself and I started to crowd in on her meals, why? Because if I ate cabbage soup, it was ZERO POINTS which meant I could use all of MY POINTS to eat toast, or cereal or ice cream! Not even kidding you. But it did still work :)
And cabbage soup became a family tradition, it’s never exactly the same, nor is this recipe I made this week the exact same one way I always make it, I just wanted to document at least ONE VERSION for you. My sisters and I love eating cabbage soup, my mom still makes it and brings it to me in mason jars! That’s what happened this week, she brought me TWO jars and those lasted TWO meals for me ALONE so then it was gone and I wanted more, and I found a green cabbage in my fridge and so I made this batch up!
I hope you love this recipe, it’s very simple and you can swap in and out most veggies!
3/4 head green cabbage (or use purple/red)
1 large portabella mushroom (or sub any sliced mushrooms)
3 bell peppers (red/yellow/orange)
1/2 large leek, finely sliced
4-5 small tomatoes
5 carrots, chopped
2 spoonfuls mushroom soup base
Mushroom broth (low sodium, I use Pacific Foods)
Pink himalayan salt
Fresh cilantro or parsley
Wash all veggies very well, I use a veggie scrub brush for the carrots instead of peeling them. NOTES: for mushroom, use a wet paper towel to clean; cut carrots into half and then half again lengthwise so they cook faster
Cut the top portion off the leek and then rinse very very well because they can have dirt stuck in them, or soak if it makes you feel better! Then slice into thin rounds about half of the center portion
Heat a large dutch oven or large stock pot/pan on the stove at medium/medium low heat, spray with avocado oil.
Once heated, add the leeks and carrots first then keep layering in the cabbage, tomatoes, mushroom and peppers. Season each layer you add with parsley, onion salt, salt, garlic powder and a light spray with avocado oil, stirring as you keep adding.
Once all veggies are in, add the two spoonfuls of the mushroom soup base and let saute for 5-10 more minutes so that the veggies start to soften
Then, add about half the carton of the mushroom stock, bring to a boil, once boiling, turn down to a simmer and cover with the lid and cook for about 20 minutes
Right before serving, add a BIG handful of chopped fresh organic cilantro, parsley or both