Old English Cabbage Soup
Recipe: #4400
January 29, 2012
Categories: Cabbage, Onions, British, Pacific Northwest, Pacific Rim Diabetic, Heart Healthy, High Fiber, Low Calorie, Low Fat, Vegetarian, Vegetarian Dinner, more
"A very tasty and easy soup. The cloves and the wee bit of butter makes this soup a winner. the original recipe calls for saffron but it is out of my price range so just for colour i have used turmeric which gives it a lovely fall hue. An inexpensive pleasant soup."
Ingredients
Nutritional
- Serving Size: 1 (325 g)
- Calories 148.2
- Total Fat - 6.6 g
- Saturated Fat - 1.4 g
- Cholesterol - 6.6 mg
- Sodium - 345.8 mg
- Total Carbohydrate - 16.7 g
- Dietary Fiber - 2.5 g
- Sugars - 7.8 g
- Protein - 6.7 g
- Calcium - 56.5 mg
- Iron - 1.3 mg
- Vitamin C - 56.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cut the leeks into 2 inch pieces; combine with the onion and saute in the butter over low heat until the veggies are soft, about 5 minutes.
Step 2
Add the rest of the ingredients and bring to a boil, then lower the heat and simmer for 30 minutes or until the cabbage is tender. Test the seasoning and add more if necessary. Serve very hot.
Tips
No special items needed.