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Feel-Good Cabbage Soup

Feel-Good Cabbage Soup Recipe - The ultimate feel-good meal! This soup is packed with so many vegetables and nutrients that it can seem a little too good to be true. It is another perfect example of a dump-and-go meal. The most effort you are going to put into making this is prepping the vegetables. It’s hearty, healthy and ready in no time. I enjoy adding a can of tuna right on top of the soup when it’s almost ready. It adds texture and flavor, but you can certainly leave that out.

SERVES 6
MACROS
Fat: 5.1 g
Carbs: 14.5 g
Net carbs: 9.4 g
Protein: 13 g
Fiber: 5.1 g
Feel-Good Cabbage Soup Recipe

Ingredients

  • 2 tbsp (30 ml) avocado oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 ribs celery, minced
  • ½ tsp chili powder
  • Sea salt and black pepper
  • 2 cloves garlic
  • 1 tsp Italian seasoning
  • 4 cups (960 ml) Chicken Bone Broth or store-bought
  • 1 cup (240 ml) water
  • 1 small head cabbage, chopped
  • 1 (14.5-oz [411-g]) can fire-roasted diced tomatoes
  • ½ tsp crushed red pepper flakes
  • 1 tbsp (4 g) chopped fresh parsley, plus more to garnish
  • 1 (5-oz [142-g]) can tuna in oil, drained

How to make Feel-Good Cabbage Soup

  1. Heat the avocado oil in a large Dutch oven and add the onion, carrots and celery. Sauté the vegetables for 5 to 7 minutes, until they soften. Season with the chili powder and a couple pinches of salt and pepper.
  2. Add the garlic and Italian seasoning to the pot, stir and sauté for 2 minutes.
  3. Add the broth and water, and bring it to a rapid boil. Add the cabbage and tomatoes, cover and simmer, stirring occasionally, until the cabbage has softened, 35 to 40 minutes.
  4. Stir in the crushed red pepper flakes and 1 tablespoon (4 g) of parsley. Remove the soup from the heat and season with more salt and pepper to taste.
  5. Break up the tuna and add it to the center of the pot of soup. Cover the pot and let it sit for about 5 minutes. The heat from the soup will heat the tuna through. Garnish with more parsley.