Cabbage Soup
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.
