Cabbage Soup

 

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This hearty cabbage soup is good for digestion.  You can use any variety of cabbage that is in season and another member of the family, such as Brussels sprouts or broccoli, shredded or roughly chopped

Cabbage Soup Ingredient

45 ml olive oil
1 small turnip, cut into matchstick strips
2 carrots, cut into matchstick strips
1 large onion, sliced
1 white or green cabbage, about 675 g / 11/2 lb shredded
1.2 letres / 5 cups vegetable stock
1 sharpe eating apple, cored, peeled and chopped
2 bay leaves
5 ml/1 tsp lemon juice
ground black pepper
fresh herbs, to garnish
low fat probiotic and rye bread to serve.

Cabbage Soup Preparation Method

Heat the oil in a large pan and gently fry the turnip, carrots, onion and celery for 10 minutes.

Coarsely shred the cabbage and add to the pan.  Pour in the vegetable stock, add the chopped apple, bay leaves and chopped parsley and bring to boil.  Cover and simmer for 40 minutes or until the vegetables are really tender. 

Remove and discard the bay leaves then stir in the lemon juice and season with freshly ground black pepper

Serve hot, garnished with fresh herbs and accompanied by low fat probiotic yogurt and rye bread

Seasoned with salt and pepper to taste before serving.

Makes 4 servings

Per Servings; 167 calories, 3.6 g protein, 19 g carbohydrates, 9 g fat, 0 mg cholesterol, 31 mg sodium, 6.3 g fiber.

Cabbage Soup is good for digestion, prevent cancer and cleanse liver

Cabbage is  an excellent detoxifier and is known to aid digestion, detoxify the stomach and upper bowels, cleanses the liver and reduce the risk of certain cancer.  It is also rich in folate, vitamins C and E, potassium, iron, betacarotene and thiamin, and is also well known for its potential antiviral and antibacterial qualities.

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