Getting lighter…
Leeks and cabbages pile high in grocery store shelves in January. Keeping with a trend of eating seasonal fare calls for recipes that make good use of these vegetables. Leeks are great in frittatas and quiches, but cabbages can be a little trickier to incorporate into a meal plan, especially in the winter when warm meals are preferrable. Personally, I love to make a pot of cabbage soup. It’s a brothy soup that’s soothing and easy on the digestive systems. It’s light and supportive of cleansing protocols because of its low calorie count and gentle nutrition. It’s also easy on the wallet.
Cabbage soup can make for a good option when entertaining a restrictive low calorie diet, but I need a little more substance with my meals. I like to add potatoes for a more filling soup. Sides of sourdough bread with butter are always delicious, but best of all is roasted chicken. I love to roast a whole chicken! It smells delicious, it’s simple, and it yields a good amount of lean protein. Just preheat your over to 425 degrees Fahrenheit, rub the chicken with generous amounts of salt and pepper, pour about a stick of melted butter over the chicken slowly to coat it. Then bake in the oven for 90 minutes. I usually baste it once at about 45 minutes in by spooning the buttery juices back over the chicken then returning it to the oven. I think cabbage soup is served best over roasted chicken with a bit of fresh spinach, and don’t forget the green onions on top!
Cabbage Soup Recipe
Total cook and prep time: 45-60 minutes
Makes 8-10 servings.
Ingredients:
- 1-2 tbsp olive oil
- 2 leeks, sliced
- 1-2 cloves garlic, minced
- 1 shallot, minced
- (Optional: 2-3 cups cubed potatoes or vermicelli if starch is desired)
- 2 cups bone broth
- 1 savoy cabbage, sliced into thin strips
- 2-4 cups water
- 1 bunch flat leaf Italian parsley, chopped
- 1 bunch fresh thyme sprigs
- 1 tsp salt, or to taste
- 2 lemons, juiced
- Optional, green onions for garnish
Notes:
- Add ginger, turmeric, or curry power for a spicier soup.
- For a richer broth use chicken stock or miso soup instead of water.
Instructions:
- In large soup pot, sauté the leek, garlic, and shallots in olive oil for 10 minutes
- Add bone broth and cabbage – if adding starch include potatoes, for vermicelli add at the end – the cabbage may need to be add slowly over time until it reduces in volume as it cooks down
- Add water until cabbage is covered
- Add parsley, thyme, salt, and lemon juice.
- Simmer for 20 minutes
To serve, place diced roasted chicken in the bottom of a bowl (or alternative protein like tofu or turkey sausage) add ¼ to ½ cup fresh spinach leaves and pour over with cabbage soup and garnish with thinly sliced green onions.
For more winter soups, check out:
Cabbage soup photo album
Cabbage soup ingredients.
Bowl of cabbage soup.
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