https://www.youtube.com/embed/lRI3yNHY7NE
- Since you guys loved my
lentil soup recipe so much, I thought I would follow
that up with today's recipe for cabbage soup. Cabbage soup is great
for these colder months, because it's incredibly nourishing, it's loaded with vegetables, and it just makes you feel good. Today's recipe is a simple cabbage soup that comes together in
less than 30 minutes. But think of this also as a blank canvas, because it's one of the
most adaptable soup recipes, there's so much that you can do with it, and I'll give you a few tips in the video. So let's dive right in. Similar to many chunky,
veggie-heavy soups, this cabbage soup starts
with a mirepoix base which is a mix of celery,
carrot, and onion. You'll start by slicing and
dicing two celery stalks.
And I find it's easiest to just slice down the celery
lengthwise two to three times, depending on how wide it is, and then chop across for
perfectly bite-sized pieces. And once that's done,
just set it aside for now. Next, you'll slice and
dice one large carrot into similarly sized pieces. You can peel or not peel
the carrot, it's up to you. And then the way I chop a carrot is to cut it in half across the middle, and then cut those smaller
pieces in half lengthwise. That gives you a flat surface
so it doesn't roll around, and then you can easily slice and dice it into smaller chunks. And when this is done,
just push it aside as well. The last item for our
mirepoix mix is one onion, and you'll slice and dice that. It's amazing how much flavor these three simple aromatic vegetables can add to soups and stews when they're sauteed with a
little bit of butter or oil. And while the traditional ratio of the vegetables is two to one to one, with twice the amount of
onions to celery and carrot, you can also tweak this
flavor base to your liking.
So once those veggies are all diced up, transfer them to a bowl, which we'll take to the
stove here in a second. All right, onto the star
ingredient in this recipe, the cabbage. You'll need half of a small
to medium-sized cabbage, or about six to eight
cups of chopped cabbage. Just slice your cabbage
half into quarters, remove the core, and then chop it up.
The size of cabbage can vary drastically, especially in the US, where we seem to have gigantic vegetables, and I've even gotten 10 cups from a half of a cabbage before. The good news is that this
recipe is really flexible, but if you find yourself
with a lot of extra cabbage, that's okay, you can just whip
up my sauteed cabbage recipe over on my website. Now I'm a big fan of cabbage
because it's both economical and it's an exceptionally
healthy ingredient. It's loaded with nutrients,
antioxidants, and fiber, so it's great for digestion. As a cruciferous vegetable, it's an anti-inflammatory superstar. And while cabbage soups
have trended for weight loss because cabbage is low in calories, you know I'm not a fan of
detoxes and quick fixes. So I say, just enjoy this cabbage soup for the vegetarian
goodness that it offers. Just to show you how much
cabbage I got from my half, it's a little over eight cups, so I'll just add eight
cups to the soup today, and save the rest to add to
recipes throughout the week.
And the last ingredient
that you need to prep is fresh parsley. You know I love fresh herbs in my recipes, because they're an easy way
to really elevate the flavor of whatever it is you're making. So chop up about a
quarter cup or so of that, and place it in a small bowl. All right, it's time to get cooking, and the good news is that after
you prep those ingredients, the soup comes together really quickly. Just add a couple tablespoons of olive oil to a large pot on medium-high heat, and dump in the onions,
carrot, and celery. Cook these for about four to five minutes or until the vegetables
have started to soften, then add two minced garlic
cloves, and the spices, which includes half a
teaspoon of dried oregano, half a teaspoon of dried basil,
and half a teaspoon of salt. Give that a stir for another minute, then add the cabbage and let
it sweat for five minutes.
And make sure to stir frequently so that all of the cabbage
pieces get nice and soft. (cool orchestra music) Pour in four cups of vegetable broth, and one 14-ounce can of diced tomatoes. And you can use plain diced tomatoes, diced tomatoes with basil, or
fire-roasted diced tomatoes. And give that a stir. Now, if you have a lot of
cabbage like I do today, you can always add a little
bit more vegetable broth or water for a more brothy soup. And then just let it simmer
uncovered for 10 minutes or until the vegetables have
softened to your liking. Once it's done simmering, remove the cabbage soup from the heat, add the quarter cup of chopped parsley, one to two tablespoons of lemon juice, and I don't really measure this, I just squeeze some lemon and then taste it to see if it's enough. And then also add some
cracked black pepper.
Give it one final stir, and that's it. That's how easy it is
to make cabbage soup. The fresh aromas that fill your kitchen when you make this cabbage soup are enough to get anyone
craving a warm nourishing bowl. And just look at all
of that veggie goodness you get in a big ladle full of soup. To serve this cabbage soup,
just scoop it into a bowl, and try not to spill as
I did, but that's okay, I'll just zoom in so you can't see it. And then finish it off with
a fresh sprinkle of parsley and a little extra cracked black pepper. (cool orchestra music) I hope you guys enjoyed this recipe today. And if you did, make sure
to hit that like button, share it with your family and friends, and I will see you
again in the next video.
