December is here, which means I am in full soup mode! I love making soups because of how easy, healthy, and simple they are to make. Today’s recipe is especially a staple for me during the holiday season because of how nutrient-dense and satisfying it is.
I love to eat (who doesn’t?), and with all the festivities coming this season, I doubt I’ll be able to resist the staples. Cheese plates, colorful hors d’oeuvres, apple pie, you name it I like it! Let’s also not forget about all of the yummy holiday cocktails, love to drink those too!
Though I love to eat all the yummy holiday treats, I also make sure to keep my diet as balanced as possible. This means whenever I’m not out and about feasting, I’m home cooking lean and vitamin-enriched dishes. Let’s quickly talk about all the health benefits this soup has!
With high amounts of protein and low amounts of fat and calories, bone broth is a healthy way to stay satiated. Not only is it comforting to drink when you’re feeling sick, but it’s overall an excellent source of amino acids and minerals.
What’s in it:
Collagen and gelatin–hello healthy skin! Glycine, glutamine, amino acids, magnesium,
..the list of good stuff goes on..
Cabbage is underrated in my opinion. I never hear anyone talk about it like they do with kale. Anyway, I love it! I enjoy the texture it gives the soup along with all the much-needed vitamins.
What’s in it:
Vitamin K, vitamin C, vitamin B1, vitamin B2, folate, copper, choline, iron, fiber, manganese, potassium.
Another favorite ingredient of mine in this soup is my holy grail root/spice: turmeric! With all of turmeric’s anti-inflammatory properties, I almost never skip out on adding some to my recipes.
1 head of cabbage, cored and roughly chopped
1 medium onion, finely diced
3 carrots, finely diced, some pieces I leave larger so they’re more fun to eat in soup
2 stalks celery, finely diced
3 gloves garlic, minced
1 teaspoon turmeric root, minced
2 teaspoons fresh ginger, minced and separated
6 cups chicken bone broth, I used Pacific’s Organic Chicken and Ginger Bone Broth (my fave)
2 tablespoons extra virgin olive oil
Salt and pepper to taste
1. In a large pot (I used a Dutch oven) heat the olive oil for 30 seconds then add in the onions, garlic, one teaspoon of ginger, salt and pepper and sauté for 5 minutes until onions become translucent, stirring occasionally. Make sure not to burn the garlic, so reduce heat if need be.
2. Add in the carrots, celery additional salt and pepper to taste, and cook for another 5 minutes.
3. Add the broth, left over teaspoon of ginger, turmeric, cabbage, and salt and pepper to taste. Bring to a boil, then cover and reduce heat to simmer for 30 minutes. Season with salt and pepper to your liking.