Here is a basic version of my cabbage soup. Experiment with different vegetables to change the flavors so that you don’t become sick of having the same soup everyday. I like to make the basic batch Sunday, and then through out the week, I add different chopped herbs to my daily serving such as parsley or cilantro to change the taste. I avoid starchy vegetable such as potatoes to limit my carb consumption. However, I do like to add kaffire lime leaves and mushrooms for the Asian taste or basil and zucchini for the Mediterranean flare for variety.
So have fun with this recipe and have yourself a merry holiday season with out the guilt!
2 medium yellow onions- chopped into small cubes
4 stalks of celery- chopped finely
5 cloves of garlic
2 medium tomatoes- chopped into bite size pieces
1 medium red bell pepper- chopped into bite size pieces
1 large cabbage; purple or white, can use half of each
6 – 8 cups of boiling water
5 leaves of Kaffir Lime (can be purchased at any Asian Market)
1 tablespoon of coriander powder
salt and pepper to taste
2 tablespoon olive oil
optional: lemon juice to taste
1. In a large pot over medium heat, add oil and sauté onions, celery and garlic.
2. Five minutes later, add the coriander and stir, followed by the cabbage. Minutes later add boiling water to the mix. Once the soup mix has come to a boil, add lime leaves, tomatoes, bell pepper, salt and pepper. Cover and allow simmer over low heat for 20 minutes.
3. Before serving, remove lime leaves and add lemon juice if desired.