It’s fall and in our house that means another excuse to make soup! Soup is such a healthy and easy meal option. You can make it over the weekend and have it on hand for most of the week! You can even freeze it.
This Cabbage & Dill Borscht is one of our family favourites! Cabbage is something worth adding to your diet. Along with broccoli and other brassica vegetables, cabbage is a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells. The base of this (traditionally cream) soup is Almond Milk — which we discussed the health benefits of in the Alomond Milk recipe post. All round delicious and healthy!
Cabbage & Dill Borscht
Saute in 2 tablespoons of coconut oil:
4 Celery sticks
2 large Carrots, shredded on large
2 small Potatoes cubed
1/2 of one small Cabbage shredded finely
7 cups Almond Milk (see earlier post)
4 cups Veggie Broth
1-28oz can of diced tomato’s (with juice)
1 bunch fresh dill, chopped
1 tablespoon Garlic Plus (a Club House seasoning)
2 1/2 large stirring spoons of spaghetti sauce
Salt and Pepper to taste.
1 can garbanzo beans (added at the end)
This soup will stay in the fridge for up to 5 days. It’s a delicious fall favourite!