Cabbage, Bok Choy & Dill Soup
Created by Luvcookn on June 4, 2014
- Servings: 4
- Prep Time: 20m
- Cook Time: 30m
- Recipe #12701
Ingredients
- 1 tablespoon oil (olive oil)
- 4 cups chopped cabbage
- 1 large yellow onion, chopped
- 3 green onions, sliced
- 2 teaspoon lemon pepper
- 1 teaspoon cayenne (or to taste)
- 1 1/2 teaspoons dill weed
- 4 to 5 cups vegetable broth (no salt added)
- 3 to 4 cups chopped bok choy
- 1 1/2 cups whipping cream (or coconut milk)
- Milk or veggie broth (to thin if needed)
- Grilled Cheese Croutons (optional)
- 4 French bread slices (cut 1/2" thick)
- 2 to 3 tablespoons unsalted butter (melted)
- 2 cups cheese, grated (sharp)
How to Make
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Step 1: In a large pot or dutch oven, heat oil over medium low heat and add the cabbage, onion & green onion.
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Step 2: Cook, stirring occasionally for about 5 minutes watching that they do not brown.
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Step 3: Add lemon pepper, cayenne, dill and veggie broth.
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Step 4: Simmer gently for about 20-25 minutes.
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Step 5: In a large heated, oiled frying pan, quickly stir fry the bok choy until just tender.
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Step 6: Add to pot.
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Step 7: Add whipping cream or coconut milk (adding milk or veggie broth if you want it thinner).
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Step 8: Adjust seasonings to taste.
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Step 9: Heat soup and serve.
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Step 10: Grilled Cheese Croutons:
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Step 11: Brush both sides of bread with the melted butter.
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Step 12: Turn two pieces of the bread over.
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Step 13: Pile cheese on the ones with no butter; top with the other two slices, butter side up.
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Step 14: Heat a sprayed frying pan or Panini press.
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Step 15: Fry or grill as usual.
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Step 16: Remove and let cool on cutting board for about 1 minute.
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Step 17: Cut into bite size pieces.
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Step 18: Serve soup with croutons, sliced green onions or anything that you like.
Nutritional Facts
- 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