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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.
Ingredients
- 4 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, chopped
- 10 cups cold water
- salt and ground black pepper to taste
- 3 stalks celery, chopped
- 1 zucchini, chopped
- 1 green bell pepper, chopped
- ½ red bell pepper, chopped
- 1 medium head red cabbage, chopped
- 1 medium head green cabbage, chopped
Directions
Step 1
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)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 114 | |
| % Daily Value * | |
| Total Fat6g | 7% |
| Saturated Fat1g | 4% |
| Sodium75mg | 3% |
| Total Carbohydrate15g | 6% |
| Dietary Fiber5g | 18% |
| Total Sugars8g | |
| Protein3g | |
| Vitamin C103mg | 517% |
| Calcium96mg | 7% |
| Iron1mg | 7% |
| Potassium503mg | 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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source by allrecipe
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