Empty the can of tomatoes into a medium saucepan with the bay leaf and balsamic vinegar, and bring to simmering point on a low heat, while you chop the vegetables. Slice the onion and cabbage relatively finely and place into the simmering tomatoes. Turn the heat up to medium, and chop the tomatoes a little with a wooden spoon. After about 20 minutes simmering, empty the contents of the saucepan into a blender, and blitz thoroughly until completely smooth. Place back on the heat, and simmer for another 5-10 minutes, in which time you can add the chilli powder and seasoning to taste, and add vegetable stock if you prefer a thinner consistency of soup. I don't know why this combination of ingredients tastes so good, it just does!
A really delicious soup, which happens not to contain any added fat.
- 1 can plum tomatoes (whole, Italian)
- ½ small onion
- ⅓ small white cabbage
- 1 bay leaf
- 1 tablespoon balsamic vinegar (a good one)
- 1 pinch of chilli powder (hot)
- vegetable stock (optional - to obtain correct consistency)
No Fat Tomato and Cabbage Soup is a community recipe submitted by spacedog and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.