Cabbage, Bok Choy & Dill Soup
June 04, 2014
"I had a wee bit of this, a wee bit of that and this is the soup. I was going to serve this with a grilled cheese sandwich and then thought to use them as croutons. Feel free to use your own croutons."
- Serving Size: 1 (628.1 g)
- Calories 628.2
- Total Fat - 35.2 g
- Saturated Fat - 19.8 g
- Cholesterol - 96.9 mg
- Sodium - 1788.7 mg
- Total Carbohydrate - 53.2 g
- Dietary Fiber - 7.2 g
- Sugars - 7.5 g
- Protein - 29.3 g
- Calcium - 699.4 mg
- Iron - 4.6 mg
- Vitamin C - 102.2 mg
- Thiamin - 0.4 mg
In a large pot or dutch oven, heat oil over medium low heat and add the cabbage, onion & green onion.
Cook, stirring occasionally for about 5 minutes watching that they do not brown.
Add lemon pepper, cayenne, dill and veggie broth.
Simmer gently for about 20-25 minutes.
In a large heated, oiled frying pan, quickly stir fry the bok choy until just tender.
Add to pot.
Add whipping cream or coconut milk (adding milk or veggie broth if you want it thinner).
Adjust seasonings to taste.
Heat soup and serve.
Grilled Cheese Croutons:
Brush both sides of bread with the melted butter.
Turn two pieces of the bread over.
Pile cheese on the ones with no butter; top with the other two slices, butter side up.
Heat a sprayed frying pan or Panini press.
Fry or grill as usual.
Remove and let cool on cutting board for about 1 minute.
Cut into bite size pieces.
Serve soup with croutons, sliced green onions or anything that you like.
Tips & Variations
No special items needed.