Soup of three types of cabbage
8 servings
30 minutes
Three cabbage soup is a refined dish of European cuisine that embodies the harmony of flavors and textures. White cabbage adds softness and a sweet note to the soup, Brussels sprouts provide a slight nutty bitterness, while cauliflower contributes tenderness and silkiness. Onions, carrots, and celery sautéed in coconut oil create a rich aromatic base, while chicken broth makes the soup nourishing and warming. This soup fits perfectly into a diet — it is light yet filling, rich in fiber and nutrients. Parsley adds freshness to complete the flavor palette. It can be served as a standalone dish or as part of a light lunch accompanied by crispy bread or croutons. Sophisticated yet simple to prepare, it warms wonderfully and delights with the natural taste of vegetables.
1
In a saucepan over medium heat, lightly sauté finely chopped onion, carrot, and celery in coconut oil. It's quite diet-friendly and gives the vegetables a pleasant flavor tone.
- Onion: 200 g
- Carrot: 100 g
- Celery: 1 stem
- Coconut oil: 0.5 tablespoon
2
Add finely chopped white cabbage and simmer for another five minutes, then pour in the broth and cook for fifteen minutes.
- White cabbage: 300 g
- Chicken broth: 2 l
3
Add quartered Brussels sprouts and broken into small florets cauliflower. Cook for another seven minutes.
- Brussels sprouts: 300 g
- Cauliflower: 300 g
4
Garnish with parsley. Salt and pepper to taste. Or skip salt and pepper if the diet is strict.
- Parsley: 10 g
- Parsley: 10 g
