Ingredients
• Root Vegetables: 2 potatoes and 1 carrot.
• The “Crunch” & Fiber: 1 pepper (any color), 1 small cabbage, and 2 stalks of celery.
• Recommended Aromatics: 1 small onion, 2 cloves of garlic, and 1.5 liters of water or vegetable broth.
• Seasoning: Salt, black pepper, and fresh parsley for garnish.
Preparation Steps
1. Prep the Veggies: Peel and dice the potatoes and carrot into uniform bite-sized pieces.
2. Slice & Shred: Slice the celery stalks, dice the pepper, and finely shred the cabbage.
3. The Base: In a large pot, lightly sauté onion and garlic (if using) in a teaspoon of olive oil until translucent.
4. Simmer: Add the potatoes, carrots, celery, and cabbage to the pot. Pour in your water or broth.
5. Cook: Bring to a boil, then reduce heat to a simmer. Cover and cook for 20–25 minutes, or until the potatoes and carrots are tender.
6. The Finish: Stir in the diced pepper during the last 5 minutes of cooking to keep its color vibrant. Season with salt and pepper to taste.
7. Serve: Garnish with fresh parsley as shown in your photo for an extra burst of antioxidants.
Why This is a “Healthy Treasure”
• Fiber Power: Cabbage and celery are incredibly high in fiber, which slow down the digestion of the starches in the potatoes, helping to prevent sharp blood sugar spikes.
• Hydration: The high water content in this soup helps you feel full longer while keeping your system hydrated.
• No Hidden Sugars: Unlike store-bought canned soups, this homemade version contains zero thickeners, sugar, or flour.