
Carrots double in sugar once they’re cooked, so if you’re watching your sugars this is a flavorful alternative to conventional vegetarian cabbage soup. A bit of cold sour cream in each spoonful makes an already tasty soup even more delicious.
Submitted by
Chaya’le
Published on December 19, 2019
Ingredients
4 tablespoons olive oil
1 large onion, diced
4 cloves garlic, chopped
10 cups cold water
salt and ground black pepper to taste
3 stalks celery, chopped
1 zucchini, chopped
1 green bell pepper, chopped
½ red bell pepper, chopped
1 medium head red cabbage, chopped
1 medium head green cabbage, chopped
Directions
Heat olive oil in a large (at least 3-quart) pot over medium heat. Add onion and garlic; cook until onion is soft and translucent, about 5 minutes. Pour in water, salt, and pepper; bring to a boil. Add celery, zucchini, and bell peppers. Boil for 7 minutes. Stir in all cabbages and continue to boil until cabbages are as soft as you like, about 30 minutes.
Nutrition Facts (per serving)
114 | Calories |
6g | Fat |
15g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 114 | |
% Daily Value * | |
Total Fat 6g | 7% |
Saturated Fat 1g | 4% |
Sodium 75mg | 3% |
Total Carbohydrate 15g | 6% |
Dietary Fiber 5g | 18% |
Total Sugars 8g | |
Protein 3g | 6% |
Vitamin C 103mg | 115% |
Calcium 96mg | 7% |
Iron 1mg | 7% |
Potassium 503mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved