Vegetarian Cabbage Soup
Try this Vegetarian Cabbage Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 7
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
vegan
vegetarian
pescatarian
- 2 tbsp tomato paste
- 1/2 tsp oregano
- salt and black pepper
- oil spray
- 2-3 cup cabbage (1/2 head cabbage small chopped)
- 1 cup tomatoes (2 medium tomatoes small diced or use 8 ounce can of crushed tomatoes)
- 2 garlic (cloves minced)
- 1/2 cup yellow onion (small diced)
- 1 cup mix vegetables (i used 1 cup frozen vegetable
- 2-3 tbsp basil (fresh or 1/2 tsp dried)
- 1-2 tbsp lemon (juice adjust per taste)
- 4 cup vegetable stock (or water)
- Carbohydrate 0.934329999252103 g
- Cholesterol 0 mg
- Fat 0.126822857124268 g
- Fiber 0.207107137960675 g
- Protein 0.206377142686285 g
- Saturated Fat 0.0205428571389021 g
- Serving Size 1 1 -8 Cup Soup (10g)
- Sodium 1997.93478889964 mg
- Sugar 0.727222861291429 g
- Trans Fat 0.00919678570863004 g
- Calories 5 calories
1. Spray a heavy bottom deep pan with cooking oil spray. Add onion, garlic, oregano, tomato paste with pinch of salt and cook for 5 minutes or until onion are translucent.. Stir well so that garlic does not burn. 2. Add tomato and basil, then saute for 2 more minutes. 3. Add cabbage, mix frozen/fresh vegetables, water (or vegetable broth if using), generous pinch of salt and pepper. Bring to boil, then simmer for about 10 minutes until all vegetables are tender. 4. Once cabbage and other veggies are tender. Switch off heat. Stir in lemon juice and fresh chopped parsley. Taste then adjust salt and black pepper. Serve hot. **Follow instructions below to portion soup for cabbage soup diet plan.
