September 27, 2017
Let’s pretend one morning you wake up miles from civilization. You somehow find yourself in a tiny cabin in the middle of a snowy wilderness. There’s a fire burning and a big pot of soup that is magically always full. That sounds great, except it’s this soup right here.
Sure, it tastes good.
Sure, it’s easy to make, but…
…IT’S ONLY 100 CALORIES PER BOWL!
You couldn’t eat enough of this soup. If you sat and ate this soup all day and all night, you could just barely keep up with your minimum caloric requirements. Eventually you’d realize, you have to risk your life to walk out of the woods to find some hummus or avocado.
This is an amazing dish. This is a soup you can cook and have for dinner, and calorically, you can’t eat too much of it.
- Yields: 8 Servings
2 medium sweet onions, diced (like Vidalia, Walla Walla etc. They have light coloured skin and a slightly flattened top and bottom)
5 cloves of garlic, minced
10 oz./283 g package of mushrooms, sliced
2 tsp fresh thyme (or 1 tsp dried)
6 large stalks of celery, leaves removed and sliced
4 large carrots, peeled and sliced
1 lb/454 g (1/2 head) of green cabbage, shredded or cut with mandolin
28 oz/793 g (or 2 16oz cans) fire roasted diced tomatoes (I use Muir Glen Organics)
10 cups/2.5 qtss/2.3 L fresh vegetable broth (my recipes are here) or low sodium packaged vegetable broth
Pepper to taste
1Saute onions, garlic and mushrooms in 2-3 cups of vegetable broth for 5-6 minutes until the onions are tender. (Mushrooms take longer to cook than the rest of the veggies, so we’re cooking them first.)
2Add the rest of the vegetables, the thyme, the canned tomatoes, and the vegetable broth.
3Cook the vegetables over medium heat for 30-40 minutes or low heat for 1.5-2 hours until the vegetables are tender.
4Season to taste with pepper. Add a little cayenne or chili pepper if you like the soup spicy. If you like your soup a little thinner you can add a little more vegetable broth or water if desired. But don’t add too much or you will dilute the flavor.
This soup is almost like a cabbage stew because it’s so full of vegetables. You can add a little more broth if you like really watery soups. (But this is already so low calorie you don’t really need to water it down if you’re looking for a diet-friendly meal.)
You don't really need to add any salt to the soup, especially if you make homemade broth that is naturally sweet from the sweet onions, carrots and thyme and the fire roasted tomatoes have enough salt in them already.
This is a great recipe that you can use for a soup base and just change out some of the veggies for different ones for variety. You can also experiment with different salt free seasoning blends. Just make sure you always add a little, let it cook for a few minutes and taste test before adding more, so you don’t end up with an over seasoned soup!