I don’t think a little cooking technique and olive oil is going to “undiet” this infamous Cabbage Diet Soup. Mine tastes good, like a slimmed down minestrone. This is just how I made it. You can add any green, non-starchy veggies to this and it will still be low calorie.
- 1/2 – 1 tablespoon olive oil
- 3 ounces shallots, peeled and sliced thin
- 3 ounces yellow onions, peeled and sliced thin
- 8 cloves garlic, sliced thin
- 8 ounces carrots, peeled and sliced thin
- 1 ounces red pepper, diced
- 3 ounces celery, diced
- 6 ounces fennel, stalks included, diced
- 12 ounces green cabbage, sliced thin
- 1/2 cup Italian parsley, chopped
- 1/2 cup dill, chopped
- 26.46 ounces chopped tomatoes (I used Pomi.)
- 4 ounces frozen spinach or fresh
- 3 quarts vegetable, chicken stock or water
- 4 bay leaves
- 1 tablespoons kosher salt
- Freshly ground black pepper to taste
- 1/4 cup scallions, sliced thin
- 1 jalapeño, sliced (optional)
- In a heavy stock pot, over medium heat, warm the olive oil, being careful not to overheat it.
- Sautée onions, shallots with 1/2 tablespoon of salt until translucent, stirring frequently.
- Add the carrots, celery, red pepper and garlic, and saute for 3 minutes. Add the fennel and cabbage, stirring frequently. You can add more olive oil or water if you’re on a diet. Iif you’re on Whole 30, add olive oil, which is compliant. You want the veggies to sweat and caramelize a little to bring out the flavor. Add the fresh herbs and saute another minute. Add the tomatoes, stock or water, frozen spinach, bay leaves, remaining salt and 1 teaspoon freshly ground black pepper.
- Cook in a pressure cooker for 30 minutes or on the stove on low heat for 2 hours.
- Adjust seasoning by adding more salt and pepper as you like.
- Serve garnished with scallions and jalapeño, if desired.