CABBAGE SOUP RECIPES
One of the great things about this diet is you can really play with the ingredients. Make it your own. Have fun with it!
THE ORIGINAL CABBAGE SOUP
Ingredients:
Directions:
- 6 large green onions
- 2 green peppers
- 1 or 2 cans of tomatoes (diced or whole)
- 3 carrots
- 1 container (10 oz. or so) Mushrooms
- 1 bunch celery
- 1/2 head cabbage
- 1 package Lipton soup mix
- 1 or 2 cubes bouillon (optional)
- 1 can (48oz) V8 juice (optional)
Directions:
- Slice green onions, put in pot and start to sauté with cooking spray.
- Cut green pepper stem end off and cut in half, take seeds and membrane out. Cut the green pepper into bite size pieces and put in pot.
- Take the outer leafs layers off the cabbage, cut into bite size pieces, put in pot.
- Clean carrots and celery and cut into bite size pieces, put in pot.
- Slice mushrooms into thick slices (otherwise they will disappear in the soup), put in pot.
- If you would like a spicy soup, add a small amount of cayenne pepper (red pepper) now (1/3 teaspoon is quite a bit as the soup will get spicier as it cooks further).
- You can use beef or chicken bouillon cubes for seasonings. They have all the salt and flavors you will need.
- Use about 12 cups of water (or 8 cups and the V8 juice), cover and put heat on low. Let soup cook for a long time (two hours works well).
- Season to taste with salt and pepper.
- Eat all the soup you want, whenever you want for the next 7 days.
THE SPICY CABBAGE SOUP (this is my fav)
This is an excellent variation on the traditional cabbage soup recipe and excellent for those who like hot stuff, Spicy food also speeds up the metabolism.
Ingredients:
Ingredients:
- 2 medium sized onion, quartered and sliced thin
- 6 carrots
- 4 stalks of celery
- 3 medium cloves garlic, chopped
- 1-2 tsp minced fresh red chili pepper (Serrano, or jalapeno)
- 2 tsp ground coriander
- 1 tbsp dry mustard
- 5 cups + 1 tbsp chicken or vegetable broth
- 2 tbsp fresh lemon juice
- 1 can (15oz) diced tomatoes
- 3 cups thinly sliced Savoy or green cabbage
- salt and black pepper to taste
- Heat 1 tablespoon of broth in a medium soup pot. Healthy sauté sliced onion over medium heat for about 5 minutes.
- Stir in garlic and minced chili pepper. Continue to sauté for another minute.
- Stir in dried coriander and mustard, and add broth, and rest of ingredients except cabbage, salt and pepper.
- Simmer for about 20 minutes, uncovered, until all ingredients are tender.
- Add cabbage, and cook for another 5 minutes.
- Season with salt and pepper to taste.
THE ITALIAN CABBAGE SOUP
The cabbage soup for Italian has two versions, i.e. winter and summer version. For each of the 7 days, these versions also includes some variations/or substitutes.
Ingredients:
Winter Version:
Ingredients:
Winter Version:
- 6 leeks (or 6 onions)
- 1 large cabbage (or 1 head of broccoli)
- 4-5 white turnips (or 500g spinach or 500g beets)
- 1 bunch of celery (or 1 whole fennel)
- 1 or 2 cans of peeled whole tomatoes
- vegetable bouillon
- spices - whatever you please
- 6 leeks (or 6 onions)
- 1 large cabbage (or 200g string beans)
- 2 green peppers (or 3 zucchini)
- 500g spinach (or 500g beets)
- 1 bunch of celery (or 2 carrots)
- 2 fresh peeled tomatoes
- vegetable bouillon
- spices - whatever you please
- Cut onions and green peppers into thin slices and stir-fry with some cooking spray.
- Then, cut all root vegetables into cubes, add in and continue to stir-fry.
- Then, cut all leafy vegetables and tomatoes and add in.
- Add in water and bring to boil. Then, turn to low heat and continue cooking for 2 hours.
- After 2 hours, add in vegetable bouillon and spices according to your own taste but not too salty.
THE NEW CABBAGE SOUP
Chop vegetables to suit, you may also coarsely chopped then pureed the cooked soup in the processor.
Ingredients:
Ingredients:
- 2 or 3 large cans of crushed or pureed tomatoes (add water for soupier consistency)
- 1 bunch of regular scallions or 3 large bulbs
- 1/2 head of white cabbage or 3/4 of green cabbage
- 1 bunch of celery
- 4 carrots
- 2 large green/red or yellow peppers
- 1 bunch of Italian parsley (not curly)
- 1 bunch of basil or cilantro
- 3 large bay leaves (whole)
- 1 head of garlic (15-20 cloves), finely chopped
- 1 package of Lipton Onion Soup mix
- 4 chicken or beef bouillon cubes
- black pepper, rosemary, tarragon, red crushed pepper, added to suit your taste.
- Pour the large cans of crushed tomatoes into a big soup pot. Add in 1 can of water to dilute it.
- Add cleaned and chopped scallions (green and white parts), cabbage, celery, carrots, peppers and start to cook on medium to low flame.
- Clean, chop and add parsley followed by the basil or cilantro.
- Add 3 large whole bay leaves to the soup mixture. (discard the bay leaves before serving)
- Add the garlic, the onion soup mix, and the chicken or beef bouillon cube.
- Stir the soup regularly and adjust the flame so it slowly boils or simmers. Cook for about 1 1/2 hours.
- Add black pepper, tarragon and rosemary to suit your taste and crushed red pepper if you like.