Cabbage, Bok Choy & Dill Soup
Recipe: #12701
June 04, 2014
Categories: Comfort Food, Main Dish, Soups and Stews, Vegetables, Bok Choy, Cabbage, Onions, Budget-Friendly, Quick Meals, Fall/Autumn, Winter, Stove Top, Vegetarian, Make it from scratch more
"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."
Original recipe yields 4 servings
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
In a large pot or dutch oven, heat oil over medium low heat and add the cabbage, onion & green onion.
Step 2
Cook, stirring occasionally for about 5 minutes watching that they do not brown.
Step 3
Add lemon pepper, cayenne, dill and veggie broth.
Step 4
Simmer gently for about 20-25 minutes.
Step 5
In a large heated, oiled frying pan, quickly stir fry the bok choy until just tender.
Step 6
Add to pot.
Step 7
Add whipping cream or coconut milk (adding milk or veggie broth if you want it thinner).
Step 8
Adjust seasonings to taste.
Step 9
Heat soup and serve.
Step 10
Grilled Cheese Croutons:
Step 11
Brush both sides of bread with the melted butter.
Step 12
Turn two pieces of the bread over.
Step 13
Pile cheese on the ones with no butter; top with the other two slices, butter side up.
Step 14
Heat a sprayed frying pan or Panini press.
Step 15
Fry or grill as usual.
Step 16
Remove and let cool on cutting board for about 1 minute.
Step 17
Cut into bite size pieces.
Step 18
Serve soup with croutons, sliced green onions or anything that you like.
Tips & Variations
No special items needed.
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