Healthy Vegetarian Red Cabbage Soup. Step-by-step Recipe With Photo

Healthy Red Cabbage Vegetable Soup with Celery, Red Onions, and Beets is a vegetarian soup recipe that can also be made on fast days. For those who decide to lose a few extra pounds, I advise you not to add potatoes, and slightly reduce the amount of olive oil (1 tablespoon is enough). The soup turns out to be fragrant and thick, during fasting you can serve a portion of soup with lean bread - it will turn out satisfying and healthy.

The three vegetables in this dish contain anthocyanins, substances that color the fruit blue and purple and help reduce inflammation in the body. Red onions, red cabbage and beets are affordable foods that can be added to your diet to not only diversify the taste of the dish, but also help the body to cope with inflammation.

• Cooking time: 1 hour
• Servings: 4-5

Ingredients for Healthy Vegetarian Red Cabbage Soup

• 1/2 head of red cabbage;
• 2 red onions;
• 4 stalks of celery;
• 1 carrot;
• 1 can of canned tomatoes in their own juice;
• 3 potatoes;
• 3 cloves of garlic;
• 30 ml olive oil;
• 15 ml of apple cider or wine vinegar;
• pepper, salt.

How to make healthy vegetarian red cabbage soup

Pour olive oil into a saucepan with a thick bottom. Cut the red onion into feathers.

Put the chopped onion in heated oil, sprinkle with a pinch of salt, fry for a few minutes until the onion becomes translucent.

Cut the celery stalks into small cubes, put in a saucepan. Stir celery with onion, fry for a few minutes.

Rub the carrots on a coarse grater, put in a saucepan, mix. Simmer vegetables, uncovered, over medium heat for about 15 minutes.

Next, add the canned tomatoes along with the juice to the pan. I used peeled tomatoes in my own juice, which I harvest in the fall.

Peel the potatoes, cut into small cubes, add to the pan.

Shred red cabbage into thin strips, add to the rest of the ingredients.

Pour 2 liters of filtered water into a saucepan. Bring to a boil over high heat. Then we reduce the gas, salt to taste, cook over low heat for 35 minutes.

While the vegetables are boiling, prepare the beetroot dressing. We peel raw beets, three on a coarse vegetable grater.

Lubricate the pan with olive oil, put the grated beets. Simmer over medium heat for 10 minutes. Pour in apple or wine vinegar and garlic cloves passed through a garlic press.

Thoroughly mix the beetroot dressing, remove the pan from the heat.

Put the beetroot dressing in the boiling soup, immediately turn off the heat, stir, close the pan with a lid. Leave the soup for about 20 minutes to infuse.

Serve hot vegetarian red cabbage soup on the table. Pepper with freshly ground pepper before serving, sprinkle with chopped herbs, for example, green onions or parsley. Bon Appetit.

By the way, if you grind the ingredients with a blender to a creamy state, you get a thick puree soup. Many people like this serving option more than traditional vegetable soup.