Cabbage Soup without Tomatoes (AIP)

This cabbage soup without tomatoes was created for chilly days when you want a rich, savory bowl of soup but can’t do nightshades. Instead of tomato paste or tomato sauce, a simple carrot purée (that’s straight from a jar) enriches the broth with color, body, and a gentle sweetness that works surprisingly well with cabbage and smoky kielbasa. As it simmers, the cabbage softens and turns sweet, and the whole pot becomes bigger and more satisfying than the sum of its humble parts.

How this Cabbage Soup without tomatoes fits AIP

If you’re avoiding nightshades on AIP (the AutoImmune Protocol), this cabbage soup without tomatoes can be made for both AIP Core and AIP Modified, but the kielbasa is the ingredient that requires the most attention. Look for a minimally processed, “Old World” style kielbasa without added sugar or chemical nitrates, and check carefully for spices derived from nightshades, like paprika. My favorite is Kiolbassa Roasted Garlic Kielbasa. It works well for AIP Modified as it does have a significant amount of black pepper, which is eliminated on AIP Core. This recipe also works for Paleo and Whole30 cooks who prefer to avoid tomatoes.

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Can I make cabbage soup without tomatoes?

Yes! And it can still taste rich and satisfying without tomato paste or sauce. In this recipe, carrot purée stands in for tomatoes by adding color, gentle sweetness, and a little body to the broth, which pairs especially well with cabbage and smoky sausage. No need to make your own carrot purée… just grab a jar of organic baby food carrots. I promise, they’re just carrots and it’s a great pantry staple!

Cut the kielbasa links lengthwise and then into half-inch slices. Heat olive oil over medium high heat in a Dutch oven or stock pot and arrange the kielbasa cut side down. It will begin to brown quickly. Turn it over to caramelize on all sides.

Reduce the heat and add in the celery and onion. Let the onions and celery sweat for about five minutes, then add in the garlic and cook one minute more.

Stir in the carrot puree and let it cook down for just a minute. Then add in all of the cabbage and a generous pinch of salt. Stir everything together and pour in the chicken stock. Cover and simmer for about fifteen minutes, then uncover and continue to cook until the cabbage is tender and the broth is flavorful. Season with salt to taste.

While it cooks, all of the garlic and smokiness from the kielbasa will begin to infuse into the broth, and the cabbage will lose every bit of it’s bitterness and become buttery and sweet.

Garnish with fresh dill and a topper of olive oil. The total transformation is my favorite thing about this soup. This is one of my favorite AIP comfort foods to have simmering on the stove, and I know you’re going to love it.

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Cabbage Soup without Tomatoes (AIP)

5 from 1 vote

Cabbage soup without tomatoes made with cabbage, carrot puree, celery, onions, kielbasa, and broth for a savory, tomato-free, nightshade-free soup.

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Total Time:1 hour hr

Servings: 6 servings

Ingredients

• 1 tbsp olive oil, plus more for garnish
• 12 oz kielbasa links, medium dice
• 1 large yellow onion, medium dice
• 3 ribs celery, medium dice
• 2 cloves garlic, minced
• 1/4 cup prepared carrot puree
• 1 medium head of cabbage, core removed and roughly chopped (about 6 cups)
• 6 cups chicken stock
• Fresh dill, for garnish

Instructions

• Heat oil in a large Dutch oven or stock pot over medium high heat and brown the kielbasa on both sides.
• Reduce the heat and add the onions and celery to the pan with a pinch of salt. Cook until the onions become translucent, about five minutes. Add in the garlic and cook for one minute more, or until the garlic becomes fragrant.
• Stir in the carrot puree and cook for one to two minutes, to allow the carrot puree to begin to caramelize.
• Add in the cabbage with a generous pinch of salt. Then pour the chicken stock over until it just covers the cabbage.
• Cover and simmer for 15 minutes, then uncover and cook at a simmer until the cabbage is completely cooked through and tender.
• Serve warm topped with fresh dill and an additional drizzle of olive oil.

Course: Soup

Cuisine: AIP, AIP Modified, Paleo, Whole30