How to cook delicious tomato soup with cabbage and frozen vegetables at home? Nutritional value and calorie content. Step by step recipe with photo and video recipe.
A good lunch is the key to proper nutrition. However, in the summer season, the sultry heat is on the street and you don't want to eat heavy and rich first courses. In this case, light soups in a hurry will help out. Here's a simple yet delicious and easy homemade tomato soup with cabbage and frozen vegetables. It prepares quickly and takes little time. The recipe is hassle free and all ingredients are available. I use frozen vegetables, but in the seasonal season you can use them fresh. Frozen vegetable mixes and semi-finished products always help out when there is not enough time to prepare food. Thanks to frozen vegetable preparations, you can cook soup in 30 minutes at home.
There is no meat in the proposed recipe for this first course. Therefore, this soup can be classified as a low-calorie dietary non-carbohydrate recipe. Therefore, it is low in calories, which means it is suitable for those who want to lose weight and keep an eye on their figure. At the same time, despite the fast cooking method and simple composition of the products, the resulting dish is nutritious and vitamin, rich and aromatic. I tell you a step-by-step recipe with a photo of a hearty first course and share the secrets that will help you cook it perfect, so that any sophisticated gourmet will like it.
- Caloric content per 100 g - 112 kcal.
- Servings - 4-5
- Cooking time - 30 minutes
- Broth (vegetable or meat) or water - 1.8 l
- Green peas - 100 g (I have frozen)
- White cabbage - 250 g
- Corn grains - 100 g (I have frozen)
- Cauliflower - 150-200 g (I have frozen)
- Spices, herbs and herbs (any) - to taste
- Carrots - 1 pc. (depending on size)
- Tomato paste - 2 tablespoons
- Salt - 1 tsp or to taste
- Ground black pepper - 0.5 tsp or to taste
Step by step preparation of tomato soup with cabbage and frozen vegetables:
1. Remove the top leaves from the white cabbage. they are usually dirty and damaged. Cut off the required amount from the head and wash it. Then chop into thin strips 2-3 mm wide.
Peel the carrots, wash and cut into slices, strips or cubes about 5-7 mm thick. I prefer coarsely chopped carrots for soup. If you usually grate it and fry it in a pan in oil, then do this. But keep in mind that additional frying will add extra calories to the dish. I do not fry in this recipe, because I want a dietary and low-calorie meal.
2. Pour stock or water into a cooking pot and place on the stove. I use chicken broth, and you can take whichever you like best. If you decide to cook the soup in meat broth, I recommend boiling the meat in a whole piece, then the broth turned out to be more rich and rich. You can also replace a part (100-150 ml) of broth or water with vegetable juice (carrot or tomato). And if you still have pieces of sausage, for example, grilled chicken, sausages, small sausages, sausage, then you can add them to the saucepan to make the soup satiety.
Bring the broth or water to a boil and dip the chopped carrots in a saucepan. For a richer soup, dip medium-starchy diced potatoes with the carrots in the pot.
I have a saucepan of 2.5 liters, if you cook a larger soup, then proportionally increase the amount of ingredients.
3. Cook the carrots for 5 minutes and add the cauliflower, green peas and corn kernels to the pot. I have these vegetables frozen, so I just pour them into a pot of boiling broth without defrosting. The frozen mixture can include any other vegetables, such as asparagus beans, bell peppers, green beans, asparagus, mushrooms, tomatoes. I especially recommend using sweet bell peppers, because it gives the dish a unique flavor.
If you are using fresh vegetables, remove the green leaves from the cauliflower and wash the head of cabbage under running cold water. I recommend pre-soaking it in a bowl of cold salted water (about 5 minutes) so that the insects that are hiding float to the surface. Disassemble the dense head of cabbage into inflorescences, trimming the legs of the flower brushes as close to the trunk as possible. Then cut the large rosettes into smaller pieces and send them to the boiling broth. You can also substitute cauliflower for broccoli or Brussels sprouts.
Peel the head of corn from green leaves, place it vertically on a board and cut off the kernels with a knife, as close to the head of cabbage as possible.
Remove the green peas from the pods.
Keep in mind that the cooking time of frozen vegetables is 2-3 minutes longer than a soup with fresh vegetables, because they still need to unfreeze.
4. After 1-2 minutes, dip the chopped white cabbage into a saucepan
Adjust the thickness of the soup to your taste. If you run out of stock, add water to the pot. Although it is better not to add liquid during the cooking process, pour in the required amount immediately. But if nevertheless such a need arises, then pour in only hot liquid.
5. Add the tomato paste to the pot. You can use tomato sauce or twisted tomatoes. Also, it will not be superfluous to add 1 tbsp. adjika.
6. Season with salt, pepper and add spices, herbs and herbs. I use bay leaf, allspice peas, dried celery root and 2 clove buds. A mixture of Italian herbs, sweet paprika, savory, sage, lemongrass, curry works well. The added spices will add flavor and flavor to the soup.
7. After that, bring the contents of the pan to a boil, reduce heat to low and cook, covered for 10-15 minutes, until vegetables are tender. They should be soft but also slightly crispy. At the end of cooking, taste the soup and adjust with salt or pepper if necessary.
Then remove the pan from the heat and let the hot dish sit under the lid for 15 minutes. Pour the tomato soup with cabbage and frozen vegetables into bowls and add chopped fresh herbs to each serving. Serve with fresh bread, garlic buns, wheat bread croutons, or hot croutons.