BRUTTI MA BUONI LOW-CARB SOUP

I adore the Italian language, so musical and beautiful. Would love to learn to speak Italian, it might very well be a project for after retirement. Brutti ma buoni translates as ugly but good, and of course quite a few recipes match this description. I’ve got one for you today. Cabbage, riced cauliflower, and ground chicken swimming in broth definitely won’t fall into the category of George Clooney as far as looks and charm, but it is mighty good.  Actually, I did not expect to enjoy it as much as I did. This is a reasonably filling soup, but quite low in those carbs that in some phases of life are best consumed in moderation.  I used a crock pot, don’t worry if you don’t have one. It works well on the stove top. And, if you’d like to make it vegetarian, I bet farro would be amazing in place of the meat. One cup of farro would add about 130 g of carbs to the whole soup, stripping it of its low-carb label. Not that there’s anything wrong with it…

CROCK POT LOW-CARB CHICKEN & CABBAGE SOUP
(adapted from Sugar Free Mom)

2 tbsp olive oil
1 shallot, chopped
1 pound ground chicken
1 tsp Herbes de Provence
1 tsp salt
1 tsp pepper
1 cup canned stewed tomatoes, with their juice
1/2 cup riced cauliflower
3 cups cabbage slaw (I used store-bought)
3 cups beef broth or water
additional salt and pepper to taste

toppings of your choice, a little lemon juice, Sriracha (all optional)

Heat olive oil and saute shallots on medium high heat. Add  ground chicken and cook until lightly browned, seasoning with one teaspoon salt and pepper.  Add tomatoes, cauliflower, stir well to remove any browned bits from the pan. Transfer to crock pot.  Add beef broth,  cabbage slaw and cook on high for 3 hours or low for 6 hours. If no crock pot is available, just simmer gently on the stove top for an hour or so until the cabbage is fully tender.  

Adjust seasoning and serve with a dollop of  yogurt, shredded cheese, or diced avocados. A little bit of Sriracha added to your bowl hurts absolutely nothing. And a squirt of lemon juice.

ENJOY!

to print the recipe, click here

Comments: This soup was my lunch three days in a row. As you might have noticed, I don’t have a problem repeating the same lunch over and over, in fact I find it quite nice to cook a large batch of something in the weekend, and have it ready and waiting. Not wasting time and energy figuring out what to eat at lunch allows me to be more efficient. For instance,  I might be able to sneak a few exercises before lunch (got 12 minutes to spare?), or if the schedule is too busy, keep lunch break to a minimum and get back to work right away. At the risk of making some of my friends living in huge cities very jealous,  I divulge that it only takes us 8 minutes to go from lab to home. I know… we are spoiled!

Anyway, for this sequential lunches, I varied the toppings. On the first day I added shredded Gruyère, second time around  a dollop of yogurt and Za’tar (never get tired of this spice mix). Finally, on the third day I crowned it with diced avocado, a heavy squirt of lemon juice and a touch of Tajin (another spice mix I am quite fond of). The soup got a bit thicker on the third day, but I did not add any water or beef broth to it, just enjoyed it the way it was.  If you visit Sugar Free Mom’s site, you’ll noticed she used ground beef, so keep that in mind as an option too.  I know this will become part of my regular menu, and not just when I feel the need to go low on carbs.  It is delicious!

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15 thoughts on “BRUTTI MA BUONI LOW-CARB SOUP

  1. I love the name, ugly but good could be applied to so many things that I make!! And like you, I love having batches of dishes ready to go in the fridge and eating them for several days in a row with different toppings and additions, and this looks perfect for that!

    Liked by 1 person

  2. I would love to speak Italian too – only know a few simple phrases – it is one of those gorgeously lyrical languages. Living in Silicon Valley I feel Spanish is even more pressing – have been considering lessons (not enough hours in the day!). Your soup sounds absolutely delicious and I think cabbage is one of the most underrated veggies out there – I eat it almost daily! I will keep this lovely recipe in mind until we move past this wee heat wave – currently 106 degrees here (just got emerg heat advisory text) I’m packing up and heading to the beach. Peace out, x.

    Liked by 1 person

    • Spanish does not “grab” my soul the same way Italian does. But yes, it would be a lot more useful living in CA to master it. I cannot speak it, but I understand it enough that I can watch the news in Spanish or follow a movie. Missing a few bits here and there, but enough to get it

      Like

  3. I made this today in the crock pot. It is a simple soup and just perfect for me to have for lunch. I like eating a light lunch, nothing too filling. This is tasty, and one can jazz it up with a touch of hot sauce, avocado slices, radish slices or whatever suits you.

    I make tomato sauce every weekend with my leftover tomatoes from the week. i had about 1/2 cup left from a batch I made yesterday that would not fit into the containers. So I put it into this soup. Added just a touch more color, I ended up with 2 quarts to freeze plus two small containers for lunch this week. I used more onions, added garlic, 1 whole small cabbage head and extra beef broth.

    Liked by 1 person

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