Italian Cabbage and Carrot Soup

This soup is so full of flavor you won't miss the meat. Vegan friendly.

20 minutes

2 hours

Difficulty

This is our estimate based on online research.
Calories:	16
Fat:	0 g
Carbohydrates:	3 g
Protein:	1 g
Calculated per serving.

by Lauren Bolanos

View original recipe

View other recipes by Lauren Bolanos

Serves: 4

Ingredients

0.75 whole 0.75 whole 0.75 whole Cabbage, Napa (Wong Bak), use the leafier ends
10 whole 10 whole 10 whole Carrots, chopped
1 tsp 1 tsp 1 tsp Thyme, ground
1 whole 1 whole 1 whole Celery, stalk
0.5 whole 0.5 whole 0.5 whole Onion, white
2 Tbsp 2 Tbsp 2 Tbsp Tomato Paste
2 whole 2 whole 2 whole Bay Leaf, fresh
1 whole 1 whole 1 whole Tomato, halved
0.5 cup 0.5 cup 0.5 cup Parsley, Flat Leaf, fresh, chopped
8 cup 8 cup 8 cup Water, enough to cover vegetables

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Chop cabbage, carrots, parsley, and onions and add to dutch oven.
Then add in one whole celery stalk, bay leaves, and one tomato halved.
Add in tomato paste and spices.
Then cover vegetables with water, put on lid and let simmer for a few hours.
When ready to serve, remove halved tomatoes, celery stalk, and bay leaves. These are to flavor the broth.