Cabbage Soup

It's still raining and gray outside and I was craving warm food, so for lunch today I pulled out some cabbage soup I made as a starter a few nights ago. I paired it with a mini version of last night's chicken taco salad minus the beans and tortilla chips and also had some pepper strips with bleu cheese dressing and 1 c. nonfat milk. When I made lunch, it didn't seem to be a lot of food, and not very calorically dense, but as usual, my eyes were bigger than my stomach and I couldn't finish the soup.

I'm hoping the weather clears up enough for me to go for a walk this afternoon, but if not, I'm pulling out the Pilates DVD again. We'll see if Mother Nature wants me to get outside, or to work on my abs and arms. Ha!

My recipe for cabbage soup follows the next picture. Enjoy!

The soup was pretty easy to make and a good way to fool my kids into eating their veggies. It has an almost sweet flavor and is extremely creamy. While they didn't gobble it down, they did get a few bites down which is all this mom can ask for!

Cabbage Soup by Joie de vivre

Serves: About 8, it made quite a large pot

Ingredients:

2 Tbls. olive oil

1 onion, sliced

1 head smooth, green cabbage, shredded

1 red potato, chunked. Leave skin on.

2 tsp. salt (or more depending on taste)

1 quart chicken broth

Directions:

1. In a large soup pot, warm the olive oil and place in onion, cooking and stirring until translucent.

2. Place cabbage in the pot and stir. Cover and let sit a few minutes, stir again. Recover and let sit again a few minutes. Do this until cabbage is mostly wilted.

3. Add the chicken broth and the potato chunks as well as the salt. Turn the heat up and bring the soup to a boil. Partially cover the soup with lid, turn down the heat and simmer for about 20 minutes until all of the vegetables are cooked and softened.

4. Use an immersion blender to puree the soup completely.