Try this robust, delicious and easy to make metabolism-boosting soup.
This yummy soup is a great clean-eating meal that is also kind to the pocket book. Even though this is "just a cabbage soup," I feel it is of restaurant quality. It is full-bodied with a nice zippy warmth that makes things interesting. I really like it and can eat it frequently without tiring of it.
It's nice to have a large batch of this in your fridge for quick meals. You can feel good in knowing that this is a great weight loss menu item too. I'ts full of fiber and flavor.
I like to make my own chicken stock when ever we buy a rotisserie chicken from Costco, or when I roast my own chicken. Stock made from our
Easy Juicy Roast Chicken recipe is the best! Of course you can use boxed chicken stock if you want to, it just isn't as rich and flavorful.
I make the stock ahead of time by putting the picked over chicken bones and skin into a big stock pot. I add all the left over chicken drippings too! I roughly chop up some onion, celery and carrot and throw that in the stock pot, and cover the whole mess with purified water. I bring it to a boil, reduce the heat, put on the lid and let it simmer on medium for at least 3 hours, or on low heat over night. Make sure you check your water level before going to bed!
Then I strain the stock, pick out any usable meat, transfer it to 1/2-gallon mason jars and store it in the fridge to use for a meal later that week.
In the winter, if it is really cold, I will set the pot outside on the cold cement over night to chill. The fat floats to the top and solidifies and you can easily skim it off. If I have room in my fridge, I'll chill it in there (Ha, that's funny, I never have that much spare room in my fridge). Anyway, I'm not too worried about having some organic chicken fat in my soup. It makes for a rich soup, and eating fat doesn't make you fat. Eating a bucket-load of white flour, white sugar donuts, fried in hydrogenated oil - now that can plump you up a bit.
I use a can of tomato sauce and a can of stewed tomatoes in this recipe. The stewed tomatoes have more ingredients and flavor than just regular canned tomatoes. I used a can of organic stewed tomatoes, Italian-Style from Costco and it has the following vegetables: Onion, green bell pepper, celery, garlic, basil, and oregano. If you only have plain canned tomatoes, toss in some minced celery and bell pepper into the onions as you are caramelizing them. Add a pinch of basil and oregano to the soup as it's cooking. When seasoning at the end, you will need to add up to 1 T. erythritol too.
Another substitute idea is to use 8 cups of canned spicy tomato juice instead of the tomato sauce, canned stewed tomatoes, and the 4 cups water. That tastes good too, I just prefer my recipe the way I listed it below. I like to have options, and thought you might as well.
Zippy Slimming Cabbage Soup Recipe:
1 large to jumbo sized yellow or white onion, chopped
1 T. organic butter or deodorized coconut oil
1 pinch sea salt
1 pinch baking soda
4 large cloves garlic, smashed or minced fine
1/2 c. white wine
2 quarts homemade chicken stock (or boxed organic chicken broth)
1 15-ounce can organic stewed tomatoes, chopped
1 14.5-ounce can organic tomato sauce
4 c. purified water
2 T. fresh lemon juice
1 large head cabbage, cored and chopped
60 grinds fresh ground black pepper, to taste
1 to 1 1/2 t. Louisiana Hot Sauce (If Tabasco Sauce is used, use at least half this amount), to taste
1 T. sea salt or
BioSalt
Method:
Heat the butter or coconut oil over medium heat in a large heavy stock pot.
Add the chopped onion and sprinkle with the pinch of salt and the pinch of baking soda.
Stir and cook until the onion starts to caramelize, about 10 minutes.
Add the garlic and saute 1 minute. do not let the garlic brown (it gets bitter if too browned).
Pour in the white wine to deglaze the pan.
Pour in the chicken stock, canned tomatoes, water, and lemon juice, Bring to a simmer.
Once simmering, add the chopped cabbage, cover and let simmer 20 to 30 minutes.
After simmering up to 30 minutes, check to see if the cabbage is cooked down and submerged in the cooking liquid. If the cabbage isn't fully submerged, add a little more chicken broth or water.
Let the soup simmer uncovered for at least 30 more minutes, until the cabbage is completely soft. You may also let the soup very gently simmer for a few hours, until dinner time. Add more water as needed.
Season with Louisiana Hot Sauce, salt and fresh ground pepper, to taste. Serve hot.
Tip: My mom likes to garnish of a dollop of sour cream flavored with caraway seeds.
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| Deglazing the pot with white wine. |
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| The soup has simmered and is ready to serve. |
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| Delicious! |
Enjoy,
Leila.
