Simple Cabbage Vegetable Soup - New Cooking Vlog!

Ok. So I am from the era where the cabbage soup diet was a thing. In fact, I remember one of my favorite pilates clients who would on and off go on the cabbage soup diet to get ready for an event and get skinny fast. Whatever.

I just love cabbage soup. My mom got me hooked back in the Weight Watchers days when she was counting her ‘points.’ Did you know that non-starchy veggies were zero points? lol…. it’s still the same concept today - fill up on non-starchy veggies but hello for HEALTH.

I have since then made my own version of cabbage soup, which is basically a veggie soup. I do have a few tips to make it savory and richer tasting even while being super light to digest and eat.

You can watch the vlog below and check out the recipe underneath it!

INGREDIENTS:

• 1 small bundle of celery, chopped

• 3-5 carrots, washed, chopped

• 1 yellow onion, diced

• 2-3 cloves whole garlic, chopped

• 3-4 zucchini/yellow squash, chopped

• 1/2 cabbage (green or purple) sliced

• Garlic powder

• Real salt/himalayan sea salt

• Dried oregano

• Water to saute

• 2 cans/jars of organic stewed tomatoes

• 1 large spoonful of vegetable or mushroom soup base

• 1-2 cups of roasted butternut squash (optional)

• Fresh chopped parsley (more to top)

• Low sodium organic vegetable broth

DIRECTIONS:

1. In a dutch oven or stock pan, add a layer of water, heat pan to medium heat*

2. Add in chopped celery, carrots, onions and garlic first and let come to a simmer and begin to cook and soften as these take the longest and build your flavors

3. Season this layer with salt, garlic, oregano (you can also add more onion powder if you like)

4. Once veggies begin to soften, add in zucchini/yellow squash, NOTE: I added my garlic later to let it thaw out from the freezer, add in chopped cabbage

5. Add either more water or a container of low sodium veggie stock to pot

6. Add in tomatoes, soup base, and season again with all flavor enhancers, you can add some fresh chopped parsley here

7. If you have and want to use butternut squash, add in now, stir everything together and cover with lid

8. If you need to, turn heat down so everything simmers

9. Cook for at least 20-25 minutes to bring all flavors together

To serve:

• Add soup to bowls, top with more fresh chopped parsley

• I love to serve this with warm toasted sourdough bread (or use a gluten free option); warm in air fryer and top with vegan butter (I use Miyokos)

NOTES:

• The butternut squash is optional but adds a lot of depth and some sweetness, tip: make it ahead or save some to use as leftovers

• Add more or less soup base to increase depth of flavor

• If you want to add protein like chicken/shrimp/fish etc add precooked protein to the soup, it will be fine for food combining and digestion

If you love this recipe let me know! I love to see you guys making these recipes and eating them. Take a pic of yours or share this page or the video with your friends and tag me!

I make a new Cooking with Jodi vlog every week on my channel, so make sure you’re subscribe with notifications on so it comes straight to you. Let me know below what other recipes you’d love to see!

Jodi :)