Vegan Tomato Cabbage Soup
This tomato cabbage soup recipe is so easy to prepare and you can enjoy delicious and easy tomato cabbage soup which is very filling too.
Servings 2
Calories 166kcal
Ingredients
- ¼ medium size Cabbage (¼th of a medium sized cabbage)
- 3 medium sized tomatoes (use 2 if large tomatoes)
- 1 tablespoon tomato ketchup
- salt adjust to taste
- 1 tablespoon olive oil
- 2 teaspoons dried oregano leaves
- 2 tablespoons fresh cilantro leaves chopped (coriander leaves)
- 1 small sized onion
- 2 cups water add more if needed
- 1 teaspoon black pepper powder
- 1 teaspoon garlic powder
Instructions
- Slice the cabbage in thin long slices, keep aside.
- Wash and chop the tomatoes in small sized pieces, keep aside separately.
- Peel and chop the onion in thin long slices.
- Heat olive oil in a pan and add the sliced onions.
- Saute the onions lightly, add salt and garlic, stir well.
- Add the sliced cabbage to the pan, stir well and saute lightly for about 3 to 4 minutes.
- Add the chopped tomatoes and dried oregano to the pan, stir well and saute for another 2 more minutes.
- Close the pan with lid and cook in low to medium heat for about 8 minutes until the cabbage is cooked.
- After 8 minutes of cooking, stir the contents well, add the tomato ketchup and water, bring the mixture to a boil, cover the pan and cook the contents for another 2 to 3 minutes.
- After 2 to 3 minutes of cooking, open the pan, stir again and add the chopped cilantro leaves and sprinkle the black pepper powder, serve hot!
Nutrition
Calories: 166kcal | Carbohydrates: 24g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 114mg | Potassium: 790mg | Fiber: 7g | Sugar: 13g | Vitamin A: 1754IU | Vitamin C: 71mg | Calcium: 123mg | Iron: 2mg