This soup is soooo delicious and healthy.
I try to make it the day before as it's even better the next day.

If you want to add meat then add gravy beef or chuck steak . At step 1 after you have cooked the garlic n onions

Picture below I made this today, I didn't have cabbage so I added other vegetables eg zucchini and used beef stock

4 servings

Ingredients​

SOUP:​

• 2 garlic cloves , minced
• 2 tablespoons olive iil
• 1 onion finely chopoed
• 1 tbsp dried oregano
• 2 medium carrots , finely chopped
• 1 large celery stalk, finely chopped
• 2 red capsicums , cut into 2 cm pieces
• 5 cups cabbage , cut into 3 cm pieces I use a small cabbage , even Chinese cabbage works ( I left it out today but used other vegetables)
• 800g can crushed tomato
• 3 cups vegetable , beef or chicken stock. I use Campbell's or Massel for this one
• 1 tbsp smoked paprika (or any paprika)
• 1 tsp cayenne pepper ,add more if you like it hot n spicy

FINISHES (NOT OPTIONAL!):​

• Salt and pepper to taste
• 1 lemon – zest + juice to taste
• Finely chopped parsley

Instructions​

• 1. Heat oil in a large pot over medium heat. Add garlic and onion, cook for 30 seconds or so.
• 2. Add oregano cook for 2 minutes (lets flavour “bloom”).
• 3. Turn heat down to medium low. Add carrots and celery, cook, stirring regularly, for 8 minutes until onion is sweet (not browned). This step is key to the flavour base of this soup.
• 4. Add capsicum, turn heat up to high and cook for 2 minutes, stirring constantly.
• 5. Add remaining Soup ingredients, bring to simmer then place lid on. Turn heat down to medium low, simmer for 2 hours
• 6. Remove lid, adjust salt and pepper to taste.
• 7. Ladle soup into bowls. Grate over lemon zest, squeeze of lemon juice and sprinkle with parsley. Serve!

Recipe Notes:​

1. Feel free to add other vegetables you desire (other than red cabbage - turns it purple!)! Healthy low cal ones like zucchini, fennel, baby spinach (stir through at end), chopped beans, asparagus etc. will add more dimensions to the soup while keeping it very healthy. High carb vegetables like pumpkin, potato and peas (hidden carbs alert!) would also be terrific but will raise the calorie count of this soup.

2. Keeps great for 3 - 4 days. Add lemon zest and juice just before serving for best flavour.

Recipe by RecipeTinEats​

 

[DLHM]

Love soups, stews and casseroles in the winter! This recipe looks really delicious.

 

[Irene Anthony]

Delicious and perfect with freshly baked bread

 

[Terese]

Made this so very yummy