So, my spouse and I started this 5-2 diet in January, that started over in England. The gist is that you subsist for 2 days a weeks on 500 - 600 calories for the day. Our "fast" days are on Monday and Thursday, because that works well for us both. I am chief-cook in our marriage, so I thought it would be cool if we went essentially vegan two days a week. Baby-steps, right? The first week was the hardest, but it's gotten much easier every week.
Anyhoo...I have been looking for really hearty, but low calorie soup options. I used to love this soup that my Grandmother, we called her Dee-Mama, made back when I was a kid. It was hearty and comforting. Dee-Mama's was, most assuredly NOT vegan (I think it either had bacon or sausage in it). So, this is not a family recipe, but it's inspired by one. This may be too spicy for you with the Chipotle pepper (from Penzey's, by the way), but adjust accordingly.
Vegan Cabbage Soup
In a large-ish stockpot heat:
1 - 2 tbls olive oil
Saute for about 3 minutes, or until the onions are translucent:
1 large onion, chopped
1 red, yellow or orange pepper, chopped
3 or more cloves of garlic, diced or pressed (according to taste, I LOVE GARLIC)
Add, and saute for about 10 minutes, or until the cabbage is slightly wilted:
1 carrot, shredded on a box grater (I don't like carrots unless they are shredded...it's me, not carrots)
1 head of cabbage, shredded
1 tsp Spanish Smoked Paprika (mostly optional, it's really nice)
1 tps Chipotle Pepper (totally optional)
2 tsps salt, or more to taste (I used more like a tablespoon)
1 28-oz can of crushed tomatoes (I used Tuttorosso Crushed tomatoes with basil, I bought it at BJs Wholesale)
1 14-oz can of diced tomatoes (I used Hunts)
6 cups of vegetable broth or water (I used 6 cups of water, with 1 tbls. of vegetable broth concentrate)
Simmer for about an hour. If you weren't fasting, this would go well served over some rice and with a crusty loaf.
Question for Vegans: Would you do anything differently?