Comforting Cabbage and Garlic Soup for a Healthy Gut

The soups are comfort foods that help us stay warm in the winter, and an opportunity to add natural ingredients with health benefits such as garlic cabbage soup that contributes to a healthy intestine.

This garlic cabbage soup is a light meal, ideal for dinner, rich in antioxidants present in the main ingredients of the soup such as: onions, garlic and cabbage.

While beans provide fiber and generate a feeling of fullness. The mixture of lemon, egg and parmesan cheese gives it a delicious flavor.

Benefits of cabbage and garlic

The Eating Well site, specialized in healthy eating, shares a recipe with two key ingredients for intestinal health: cabbage and garlic.

The repollo It is a vegetable of the cruciferous family, recognized for being a functional food due to its high nutrient profile, considered anti-canceramong them sulfur, with the so-called glucosinolates, which give them their characteristic strong and sometimes bitter odor.

While the Garlic is a plant with prebiotic properties, which promotes intestinal health due to its ability to feed the intestinal bacteria for their healthy development. which influences overall microbiome health. Garlic has a spicy flavor, it is from the alliaceae family, among which are onions, chives and chives.

Cabbage soup recipe

Ingredients

4 cups chopped green cabbage

5 cloves garlic, thinly sliced ​​(3 tablespoons)

4 cups low-sodium vegetable broth or chicken-free broth

1 can (15 ounces) no-salt-added beans, rinsed

1 small yellow onion or the equivalent of 1 cup

1 teaspoon dried oregano

½ teaspoon ground pepper,

2 tablespoons extra virgin olive oil

¼ cup grated Parmesan cheese

1 egg

2½ tablespoons lemon juice

2 tablespoons chopped fresh dill, plus more for garnish

¼ teaspoon salt

Preparation mode

1.- Heat a large pot, add 2 tablespoons of oil.

2.-Add the chopped onion and sliced ​​garlic and stir until they soften until the flavors are integrated.

3.- Add 4 cups of cabbage, 1 teaspoon of oregano and ½ teaspoon of pepper. Cook until the cabbage is softened, about 3 minutes.

4.- Add the 4 cups of broth and the rinsed beans, stir and cook over high heat until it boils and leave for 8 minutes.

5.- Beat the egg, add ¼ cup of Parmesan and 2½ tablespoons of lemon juice in a medium heatproof bowl. Add ½ cup of the hot soup broth to the mixture and whisk well.

6.- Turn off and remove the soup from the heat. Add the warmed egg mixture and sprinkle with 2 tablespoons dill and ¼ teaspoon salt.

7.- Serve and enjoy.

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