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cabbage leek soup

Cabbage Leek Soup

A delicious, vegetable laden low-fat, Whole 30 compliant soup that goes from freezer to crockpot to table.

Course Soup
Cuisine American
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings 2 freezer bags of soup

Ingredients

  • 1 tbsp avocado oil
  • 1 lb ground turkey
  • 1 head green cabbage
  • 1 lb carrots
  • 2 leeks
  • 2 tbsp thyme
  • 2 tsp oregano
  • 2 tsp salt
  • 2 tsp pepper
  • 1 tsp turmeric
  • 1 tsp celery seed
  • 2 14oz cans diced fire roasted tomatoes
  • 2 15oz cans tomato sauce
  • 32 oz vegetable broth
  • 2 cups vegetable broth

Instructions

  1. In skillet place avocado oil and ground turkey. Cook until browned.

  2. Chop cabbage, divide and place into 2 freezer bags.

  3. Slice leeks, and place one each into 2 freezer bags.

  4. Slice carrots, divide and place into 2 freezer bags,

  5. To each freezer bag, add 1 tbsp thyme, 1 tsp oregano, 1 tsp salt, 1 tsp pepper, 1/2 tsp turmeric, and 1/2 tsp celery seed.

  6. To each freezer bag, add 1 can fire roasted tomatoes, 1 can tomato paste, and 2 cups vegetable broth.

  7. Divide cooked ground turkey, and place into freezer bags.

  8. Mix well, remove air, and freeze flat.

  9. To cook soup, thaw in refrigerator for 24 hours prior to cooking. Place thawed soup contents into crockpot. Add 1 cup vegetable broth. Cook on LOW for 8 hours until carrots are soft.