- Serving Suggestions: Pair this soup with a side of whole-grain bread or a small salad for a more filling meal. It’s also delicious topped with a squeeze of lemon juice or a sprinkle of Parmesan cheese.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup freezes well; transfer to freezer-safe containers for up to 3 months. Reheat on the stovetop or in the microwave.
Variations:
- Protein Boost: Add shredded chicken, lean ground turkey, or a can of rinsed and drained beans like chickpeas or kidney beans.
- Spice It Up: Add red pepper flakes or a dash of hot sauce for a spicier version.
- Low-Carb: Replace the carrots with zucchini or green beans for a lower-carb option.
- Herbaceous Flavor: Stir in fresh parsley or cilantro just before serving for a burst of freshness.
- Asian-Inspired Twist: Add a splash of soy sauce, ginger, and sesame oil for an Asian flavor profile.
FAQs:
1. Can I use purple cabbage instead of green?
Absolutely! Purple cabbage adds a pop of color and a slightly different flavor but works just as well.
2. Is this soup part of a specific diet plan?
Yes, this soup is often included in detox diets or low-calorie meal plans. It’s nutrient-dense and low in calories, making it a great option for weight management.
3. Can I make this in a slow cooker?
Certainly! Add all the ingredients to a slow cooker and cook on low for 6–8 hours or on high for 3–4 hours. Add spinach or kale in the last 30 minutes of cooking.
4. How can I make it creamier?
Blend a portion of the soup (using an immersion blender or regular blender) and stir it back in, or add a splash of unsweetened almond milk or light coconut milk.
5. Can I make it oil-free?
Yes! Simply skip the olive oil and sauté the vegetables in a splash of broth instead.
