Winter Cabbage Soup

The recipe seemed so simple, and yet it turned out to be unbelievably delicious (we were so shocked that I make it a lot now).

The list of ingredients:

• 250 g Kielbasa (lean turkey), penny sliced and cubed
• ½ red cabbage, shredded
• 1 box chicken broth (low sodium)
• 2 garlic cloves, minced
• 2 carrots, diced
• 1 large onion, chopped
• 28 oz can tomatoes (diced)
• ½ tsp hot pepper flakes
• ½ c barley (this is totally optional because it’s less like soup and more like porridge the next day)

The method (its just so easy!):

1. In large pot, heat olive oil over medium heat. Cook onion & garlic until soft (~3 min)
2. Stir in everything else. Cover and bring to a boil, then simmer for up to 45 min. Stir occasionally
3. Sprinkle with parsley before serving if you’d like (I don’t though. I add 1 Tbs of the dried stuff to the recipe)

Words of warning: red cabbage can be messy to work with but it makes such a richly coloured broth that makes it taste even more delicious! A small-med size one will be good for two soups and you can freeze it in between. I also sometimes add things like broccoli stalks (I chop and freeze them for soups when I make things that require just florets) but I don’t recommend any starchy veggies like potatoes, it will ruin the flavour.

Makes 2L at 91 Cal per cup (see full nutritional information »). Photo coming soonish – I plan to make it again.

April update … a photo!!

Brooke

My name is Brooke and I love to cook, hence the nickname. I am passionate about eating for pleasure and nutrition, making jam, and Pilates.