CABBAGE SOUP

My favorite part about eating seasonally is that it pushes me outside of my comfort zone. Cabbage is the type of vegetable I would normally only buy if I had a particular recipe in mind for it. Yet somehow, late-December, this big purple beauty ended up in my fridge with no plan.

So I began to rack my mind. Slaws and salads are easy for this crunchy and colorful vegetable, but it’s December! I love living in more of a seasonal climate these days and this cold weather is most definitely SOUP SEASON.

Introducing the easiest, chunkiest vegetable soup ever. Super low maintenance and ready for slurping in minutes. Plus using bone broth with all these vegetables adds some extra nutrition. More bang for your buck.

Low maintenance, easy recipes are always my jam. You can find my freezer stocked high with these various soups and stews I’ve made with excitement, because guess what? They’re also ideal for freezer food. Perfect for that cold, rainy day when your kitchen feels bare and the last thing you want to do is go to the grocery store or cook. Here comes that delicious nutritous soup you made a month ago and put in the back of your freezer and totally forgot about. HA ZA!

CABBAGE SOUP

Prep time: 15 minutes

Serves: 6

1/2 large onion, choppes

3 stalk celery, chopped

2 carrots, chopped

2 tbsp olive oil

1/2 tsp pink Himalayan salt

1/2 tsp black pepper

1 tsp cumin

1 tsp paprika

1/2 tsp cayenne pepper

1 (15 oz) can chickpeas, rinsed and drained

2 cloves garlic, minced

1 tbsp fresh thyme

4 c chicken bone broth

2 c water

1 small red cabbage, chopped

1 (15 oz) can diced fire-roasted tomatoes

2 tbsp fresh parsley

1. In a large pot over medium heat, drizzle olive oil. Add onion, carrots, celery and dried spices. Stir and let cook five minutes.
2. Add chickpeas, garlic and fresh thyme. Stir for one minute; until fragrant.
3. Pour bone broth and water into your pot and bring soup to a simmer.
4. Stir in tomatoes and cabbage until wilted; about seven minutes.
5. Remove from heat and garnish with fresh parsley.

After cooling, store in your refrigerator in a sealed container for up to five days or in your freezer for up to one month! Feel free to substitue bone broth with soup broth -vegetable soup broth if vegan or vegetarian.