Italian Cabbage Soup for Cabbage Soup Diet | dietplan-101.com
The Italian cabbage soup has two versions: winter and summer. There are substitutes for ingredients used and you can modify the recipes accordingly so that you won’t have the same flavor for the whole week.
Yields: 16 servings
Ingredients:
Winter Version:
- 6 leeks (or 6 onions) (thinly sliced)
- 2 lbs (900 g) white/purple cabbage (roughly chopped)
- 4-5 white turnips (or 500 g beets) (diced)
- 1 bunch celery (or 1 whole fennel) (diced)
- 1 can (28-oz/794-g) whole peeled plum tomatoes
- 2-3 bouillon cubes
- ground black pepper (or any spices to your own preference)
Summer Version:
- 6 leeks (or 6 onions) (thinly sliced)
- 2 bell peppers (or 3 zucchini) (thinly sliced)
- 2 lbs (900 g) white/purple cabbage (roughly chopped)
- 500 g spinach (roughly chopped) (or 500 g beets) (diced)
- 1 bunch celery (or 2 carrots) (diced)
- 3 fresh tomatoes (roughly chopped)
- 2-3 bouillon cubes
- ground black pepper (or any spices to your own preference)
Instructions:
- Bring 4 quarts (about 4 L) of water to a boil in a large (11-in/28-cm) sauce pot.
- Preheat some cooking oil in a large non-stick frying pan.
- Add in onions/leeks/bell peppers/zucchini and cook for 1-2 minutes.
- Add in stem/root vegetables (celery/carrot/turnips/beets/fennel) and cook for another minutes.
- Add in tomatoes and cook for a while.
- Transfer the cooked vegetables to the sauce pot filled with hot water.
- Add in bouillon cubes, spinach, and/or cabbage.
- Turn to high heat and bring the soup to a boil.
- Reduce heat to a simmer, cover, and continue cooking for about 2 hours.
- Remove from heat and season to taste with black pepper and spices.
