I got on a cabbage kick when I first cut wheat out of my diet. I wanted to make sure that I wasnt replacing wheat with crap, so I looked for very healthy, very pure recipes. Like most soups you make at home, it will last for a long time (the amount, not the shelf life) so make sure to choose soups you like. And you can always freeze them.
For this soup, which I chose to keep vegetarian, is very endo-friendly.
What you will need:
- 5 carrots, chopped (or halved if baby carrots)
- 1 head cabbage, grated or cut into very thin slices
- 2 medium white onions, or 1 of those ridiculously large ones, chopped
- 2 celery stocks, chopped
- 1 leek, chopped
- 2 lemons, squeezed
- 4 tbsp extra virgin olive oil
- 6-8 small garlic cloves
- 1 tbsp turmeric powder
- cayenne and/or black pepper to taste
- chili flakes to taste
- 2-3 liters of water
Pour olive oil in a large soup on high. Add garlic, onions, leek, salt and turmeric, and let cook until onions are soft.
Add carrots and celery, stirring occasionally. Add lemon juice.
When vegetables are getting soft add the cabbage.
After a few minutes add the water. Add seasoning to taste.
Bring to a boil and let simmer 1.5-2 hours.
Serve with a dollop of sour cream and grated cheddar cheese 🙂