Cabbage and Carrot Soup
This soup is a low calorie powerhouse. The only significant calories come from the extra virgin olive oil. Pair this with a crispy grilled cheese sandwich and you have the perfect lunch or light supper. The flavors are mild and comforting, perfect for warming up after a winter ride. Add your favorite hot sauce and make it fiery to your personal perfection. I like adding some habanero hot sauce for a super soup burn, while my milder friends and family just ask me to cook some more.
- 2 tablespoons extra virgin olive oil
- 2 medium onions, peeled and diced
- 1 pound carrots, sliced
- 1 medium cabbage, quartered, cored and cut into 1-inch slices
- 1 quart vegetable broth
- 4 cups water
- 1 teaspoon celery seeds
- 1 teaspoon dried oregano leaves
- 1 teaspoon dried basil leaves
- 1 teaspoon salt
- 1/2 teaspoon white pepper
Heat the olive oil in a large soup pot over a medium high heat. Add the onions and carrots and sauté for 5 to 7 minutes until the onions become transparent. Add the cabbage, broth, water, celery seed, oregano, basil, salt and white pepper. Stir well and bring to a boil. Reduce the heat to low and cover. Simmer for 2 hours, stirring often. Serve with your favorite hot sauce!
Makes about 6 to 8 servings.
Recipe Copyright Bill Hufnagle 2015.
