Last week, I attended a potluck at friend’s house. One of the items served was a delicious cabbage-based bread soup. It was cool and cloudy yesterday, perfect soup weather. I decided to create my own version for lunch.
It was a good thing too, because I was literally standing at my cutting board when Newt started sneezing. Besides sneezing, I noted that she had slept later than usual that morning and had been unaccountably grumpy. Newt was definitely getting a cold.
Health Benefits of Cabbage Soup
- Cabbage is an excellent natural source of vitamin C. Did you know that cabbage has even more vitamin C than oranges? Unlike oranges, however, cabbage is not mucous producing. Heaven knows, you don’t want any more of that when you have a cold. (I am horrified that I used the word mucous in a recipe post, but there it is.)
- Garlic is a natural antibiotic. Perfect for fighting off the nasties.
- Both garlic and cabbage are blood cleansers, helping to remove toxins from the body.
- Vegetables are easier for the body to digest than meat. This frees up some of your body’s energy for cold-fighting.
- This soup is cheap to make. What, that’s not a health benefit? Well, I always feel better when my money stays in my purse. Don’t you?
- It only takes a half an hour to make.
- This recipe makes enough to for several meals.
- Did I mention how cheap this soup is? Especially if you make your own (free!) vegetable stock.
- Most importantly, it’s filling, satisfying and really yummy.
Newt and I each enjoyed a couple of bowls for lunch. When we heard that Newt’s Grandma wasn’t feeling well, we took some over to her. There was still a whole lot of soup left over. I ladled it into pint canning jars and put it in the freezer. Next time we want some, I’ll just pull out a jar and pop it in the microwave. It’s the perfect serving size for two.
Why don’t you make up a batch to freeze and have on hand for the upcoming cold and flu season? You’ll thank me later.
- 3 tablespoons of olive oil
- 1 medium sized white or yellow onion, chopped
- 6-8 cloves of garlic, pressed
- ½ a large head of cabbage, chopped
- 1 large carrot, peeled and chopped
- 8 cups vegetable broth (if you prefer, chicken broth could be substituted)
- 1 14.5 oz. can peeled and diced tomatoes
- salt and pepper to taste
- Optional garnish: cubed or torn day-old bread and additional olive oil
- In a large stock-pot, heat olive oil over medium high heat. Add onions and cook until translucent – about 5 minutes. Stir in garlic and continue to cook until onion is slightly browned.
- Add remaining ingredients (except for bread and additional olive oil). Bring to a boil, then reduce to simmer. Cook until carrots and cabbage are tender, about 20 minutes.
- To serve, ladle into bowls. Top with a handful of cubed or torn day-old bread and a drizzle of olive oil.