Healthy Vegetarian Red Cabbage Soup
A healthy red cabbage vegetable soup with celery, red onion and beetroot is a recipe for vegetarian soup, which can also be prepared on fasting days. Those who decide to lose a few extra pounds, I advise you not to add potatoes, and slightly reduce the amount of olive oil (just 1 tablespoon). The soup is fragrant and thick, in the post you can serve a portion of the soup with lean bread - it will turn out satisfying and healthy.
Three vegetables in this dish contain anthocyanins - substances that color fruits in blue and purple and help reduce inflammatory reactions in the body. Red onions, red cabbage and beets are affordable products, the addition of which to your diet not only diversifies the taste of the dish, but also helps the body cope with inflammatory processes.
- Time for preparing: 1 hour
- Servings Per Container: 4-5
Ingredients for a Healthy Vegetarian Red Cabbage Soup
- 1 2 heads of red cabbage;
- 2 red onions;
- 4 stalks of celery;
- 1 carrot;
- 1 jar of canned tomatoes in its own juice;
- 3 potatoes;
- 3 cloves of garlic;
- 30 ml of olive oil;
- 15 ml of apple or wine vinegar;
- pepper, salt.
A method of preparing a healthy red cabbage soup
Pour olive oil into a saucepan with a thick bottom. Cut the red onion with feathers.
Put the chopped onion in the heated oil, sprinkle with a pinch of salt, fry for several minutes until the onion becomes translucent.
Cut celery stalks into small cubes, put in a saucepan. Mix celery with onions, fry for several minutes.
Rub carrots on a coarse grater, put in a pan, mix. Stew vegetables without a lid over moderate heat for about 15 minutes.
Next, add canned tomatoes along with juice to the pan. I used peeled tomatoes in my own juice, which I harvest in the fall.
Peel the potatoes, cut into small cubes, add to the pan.
Shred thin strips of red cabbage, add to the rest of the ingredients.
Pour 2 liters of filtered water into the pan. Bring to a boil over high heat. Then we reduce the gas, add salt to taste, cook on low heat for 35 minutes.
While vegetables are cooked, we will prepare beetroot dressing. We clean raw beets, three on a large vegetable grater.
Grease the pan with olive oil, put the grated beets. Stew on moderate heat for 10 minutes. Pour in the apple or wine vinegar and the garlic cloves passed through the garlic press.
Thoroughly mix the beetroot dressing, remove the pan from the heat.
In the boiling soup, put the beetroot dressing, turn off the heat immediately, mix, close the pan with a lid. Leave the soup for about 20 minutes to insist.
On the table, a healthy vegetarian red cabbage soup is served hot. Freshly ground pepper before serving, sprinkle with chopped herbs, for example, green onions or parsley. Enjoy your meal.
By the way, if you grind the ingredients with a blender to a creamy state, you get a thick soup puree. Many people like this serving option more than traditional vegetable soup.