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
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4 tablespoons olive oil
-
1 large onion, diced
-
4 cloves garlic, chopped
-
10 cups cold water
-
salt and ground black pepper to taste
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3 stalks celery, chopped
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1 zucchini, chopped
-
1 green bell pepper, chopped
-
½ red bell pepper, chopped
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1 medium head red cabbage, chopped
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1 medium head green cabbage, chopped
Directions
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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.
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