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Cabbage Soup Recipe
|Olive oil||1 Tablespoon|
|Onion||1 Medium, chopped|
|Potatoes||3 Small, chopped|
|Fat free milk||3 Cup (48 tbs)|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Caraway seeds||1⁄2 Teaspoon (Shia Jeera)|
|Grated nutmeg||1⁄2 Teaspoon|
Calories 237 Calories from Fat 41
% Daily Value*
Total Fat 5 g7.2%
Saturated Fat 0.98 g4.9%
Trans Fat 0 g
Cholesterol 3.5 mg
Sodium 364 mg15.2%
Total Carbohydrates 42 g14%
Dietary Fiber 6.7 g27%
Sugars 16 g
Protein 10 g20.8%
Vitamin A 2.8% Vitamin C 119.9%
Calcium 29.5% Iron 10.1%
*Based on a 2000 Calorie diet
Plunge cabbage into boiling hot water and leave for 10 minutes.
Remove from water, press well to drain and chop finely.
Heat oil in a pan over moderate heat.
Add onion and saute for 2 minutes.
Add cabbage and potatoes and cook for about 15 minutes till tender.
Mix cornflour with 1 tbsp of the measured milk and pour into soup with remaining milk.
Cook for about 2 minutes stirring continuously till thick.
Stir in salt and pepper.
Transfer to a blender, add caraway seeds and nutmeg and blend till smooth.
Return soup to pan and heat through.
Pour hot soup into soup bowls and serve immediately.