Okay, so our holiday sweet tooth was out of control. Now it’s time to repent and get back to some healthy eating. Not to mention getting the button to close on those favorite slacks.
One way to get back on track is to add some healthy fiber to our diet, with fresh veggies topping the list. In the Ocean State, New Year’s Day arrived on the raw side, with brisk winds and a damp chill in the air. It was a great time to enjoy some basic soup, such as this one made with cabbage, onions, and broth. No frills or fancy stuff. This soup is wonderful just as is, topped perhaps with a dollop of sour cream that you can stir into the mix in your bowl.
For those who feel that cabbage alone is not enough, this is a soup that can be played with. Add whatever you are in the mood for, or that resides as a leftover in your fridge – carrots, potatoes, canned or sliced fresh tomatoes, or cannellini beans, for example. Some people also enjoy this soup topped with a sprinkling of caraway seeds.
One medium cabbage makes enough for a few lunch servings. The soup also freezes well for future meals. Which is good, because winter isn’t going away any time soon here.
Healthy Cabbage Soup
1 large onion, chopped fine
2 tablespoons olive oil
1 small to medium cabbage, shredded
2 14-ounce cans vegetable broth (add water to make 2 cups)
Salt and pepper to taste
Sour cream (for serving)
In large pot, saute onion in olive oil until tender. Add cabbage and broth to pot; bring to a boil. Reduce heat and simmer for about 10 minutes. To serve, ladle into bowls, then pass sour cream for topping and stirring into soup. Makes 4 to 6 servings.