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Loading...| 1/2 small cabbage , shredded | |
| 2 medium potatoes , cubed | |
| 2 small onions , finely chopped | |
| 1 large carrot , shredded | |
| 1 large red bell pepper , cut to 1/2 inch squares | |
| 1 large tomatoes , cubed | |
| 1 celery root , cubed | |
| 1/2 cup celery leaves , finely chopped | |
| 1/2 cup parsley , finely chopped | |
| 1/2 cup dill , finely chopped | |
| 3 -4 garlic cloves , minced | |
| 2 teaspoons salt | |
| 1/2 teaspoon black pepper | |
| 4 tablespoons canola oil | |
| 2 tablespoons quick oats ( Quaker goes well ) | |
| 2 liters boiling water |
| 1. | Heat the oil in a large pot |
| 2. | Add the onions, garlic, and celery root and saute on medium heat for 5-7 minutes |
| 3. | Add the cabbage, carrots, and potatoes and saute for another 5 minutes |
| 4. | Add the bell pepper, tomatoes, salt, and black pepper and stir for 3-4 minutes |
| 5. | Add the boiling water and bring to a boil for 5 minutes |
| 6. | Add the quick oats and stir until they dissolve into the soup |
| 7. | Lower the heat to medium-low, cover the pot, and let the soup simmer for 30-40 minutes or until the vegetables are tender |
| 8. | Add the celery leaves, parsley, and dill and let the soup simmer for an additional 5-10 minutes |
| 9. | Taste the soup and adjust seasoning as needed |
| 10. | Serve hot with crusty bread or crackers |
High in fiber and nutrients, low in calories, and perfect for a cold day
May require a bit of prep work and a long cooking time
This vegetable soup is packed with vitamins and minerals from the various vegetables used. Its high fiber content helps promote digestive health and can also aid in weight management. The soup is also low in calories and fat, making it a great option for those looking to maintain a healthy diet.
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