Cabbage Soup Du Jour
Serves: 4-6
I’d like to make a bet that you’ll make this soup, again and again. That’s why we call it “Soup of the Day”! I learned this amazing recipe through my Rouxbe Plant-Based cooking class, (my first course on plant-based eating and cooking)! As usual, we Garden of Eydie-it by taking out the added salt and oil. Dijon adds the kick and the salt, and apple cider vinegar brings in tartness. The tomatoes add the umami flavor. Added benefit: this soup is so good for healing and preventing all sorts of health opportunities! Cabbage and onions are anti-cancer, antioxidants, reduces chronic inflammation, improves digestion, and tastes good. Along with the tomatoes, all of these ingredients are good sources of Vitamin C—perfect for every day of the year.
I’d like to make a bet that you’ll make this soup, again and again. That’s why we call it “Soup of the Day”! I learned this amazing recipe through my Rouxbe Plant-Based cooking class, (my first course on plant-based eating and cooking)! As usual, we Garden of Eydie-it by taking out the added salt and oil. Dijon adds the kick and the salt, and apple cider vinegar brings in tartness. The tomatoes add the umami flavor. Added benefit: this soup is so good for healing and preventing all sorts of health opportunities! Cabbage and onions are anti-cancer, antioxidants, reduces chronic inflammation, improves digestion, and tastes good. Along with the tomatoes, all of these ingredients are good sources of Vitamin C—perfect for every day of the year.
Ingredients
- ½ onion, diced
- 2 small garlic cloves, minced
- ¼ teaspoon chili flakes (more or less depending on how spicy you like it)
- 6 cups cabbage, sliced into ¾” pieces
- 7 cups salt free vegetable stock
- 1 cup canned whole tomatoes, salt free, seeds removed and diced
- freshly ground black pepper, to taste
- 5 sprigs fresh thyme
- 1 bay leaf
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard, or Westbrae for salt free
- 2 tablespoons italian parsley, finely chopped
- 1 large carrot, (about 3-4 ounces), peeled and cut into medium size dice
Directions
- Heat a 5-½ quart heavy-bottomed pot over medium heat. Once hot, dry sauté the onion by placing it in the heated pot and stir continuously, to prevent from sticking, about 1 minute or until the onion softens without browning. If it starts to stick to the pan, add a little water. Add garlic and chili flakes, and continue to stir for 1 minute.
- Add the cabbage and sweat for about 10 minutes, stirring every few minutes until softened. Add the stock, diced tomatoes, and black pepper. Bring to a simmer and stir in the thyme, bay leaf, apple cider vinegar and dijon mustard. Simmer for 15 minutes to infuse all of the flavors.
- To finish the soup, add the carrots and gently simmer for another 10 minutes, or until the carrots are cooked through and tender. Taste the soup. Add more pepper and apple cider vinegar if needed. Ours didn’t.
Ladle the soup into bowls, adding a sprinkling of chopped parsley before serving.
