Weight Watchers has a 0 point soup and this is sort of my starting point version. I like a tomato base especially with cabbage and I think you can use any kind of vegetable you like. There’s no wrong way to make this soup. Honestly, there is nothing to it yet I can’t stop eating it! It’s SO good!
I was inspired to make it for two reasons.
One, I’ve been reading articles about how Cruciferous vegetables help reduce your child’s cancer risk when eaten during pregnancy. Cruciferous vegetables include things like (broccoli, kale, cauliflower, brussels sprouts, turnips and, you guessed it… cabbage!
And two, Little Guy and I picked up our share at the farm on Friday and it was INSANE…
I had to make at least a little dent in it right away. So I grabbed a head of cabbage, some onions, carrots and got to work…
- 1 tbsp olive oil
- 6 small onion chopped
- 6 large carrots cut into chunks
- 1 medium to large head of cabbage (I used savoy) shredded
- About 10 cups of your favorite stock or broth (I used 4 cans of chicken broth + 1 and half cans of water)
- 1 6 oz can of tomato paste
- About 1 tbsp fresh Thyme
- About 1/2 tbsp fresh Rosemary
Heat the oil in a large stock pot. SautÃ© the onion and carrots until browning.
Cut the head of cabbage. I cut it just like I did for the Cabbage Salad.
Add the shredded cabbage into the pot. Toss.
Add the stock/broth, water, tomato paste and herbs.
Stir to combine everything and bring to a boil.
Lower the heat and simmer for about a hour until the cabbage cooks through.
For those counting, this soup is pretty much free. The oil is distributed over about 12 servings (I didn’t officially measure) and everything else is a veggie!
As I said it’s super simple and good as is but you can easily use it as a starting point. Add your favorite vegetables, some chicken or beans even spice it up with some tabasco! The possibilities are endless.