This homemade cabbage soup (Ela Vegan) is very filling, but low in calories. You’ve likely heard of health farms serving cabbage soup, but this one is more tasty. It fries onion, celery, carrots, broccoli, garlic and cabbage in a soup pot, before adding in herbs and spices, tomatoes, good veggie broth and lentils. It only takes around half an hour to cook, then season to taste.

Check medication before eating lots of leafy greens, due to interaction with vitamin K. Before cooking, read up on food safety for people & pets

Just bin allium scraps (onion, garlic, leeks, scallions, chives) as like citrus and rhubarb scraps, acids could harm compost creatures.

This recipe uses brown lentils. You can use dried, but it’s easier to use tinned, just throw into the soup while cooking. Lentils are high in protein and calcium, very tasty and often used in Italian and Middle Eastern recipes. Red lentils are sold dried and are quicker to cook, but brown and green lentils tend to be more ‘earthy tasting’ and are good for more robust flavours.

Why Eat Cabbage?

Cabbage is packed with nutrients, and lasts quite a long time. It’s cheap and rich in vitamins C and K, good for bone health and immunity. It’s also high in fibre, so good for digestion.

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