Cabbage Soup
(1 vote)
(1 vote)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
219
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 219 cal. | (10 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 36.8 μg | (61 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 4.1 μg | (9 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 82 mg | (86 %) | ||
| Potassium | 586 mg | (15 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 54 mg | |||
| Cholesterol | 15 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 20 grams ginger
- 2 small starchy potatoes
- 500 grams Red cabbage
- 2 Tbsps Canola oil
- 2 Tbsps sugar
- 800 milliliters Vegetable broth
- 120 grams Sour cream
- salt
- freshly ground peppers
- Cumin (ground)
- 1 Tbsp balsamic vinegar
Preparation steps
1.
Peel the onion and the ginger and chop finely. Peel the potatoes and dice finely. Remove the thick ribs from the red cabbage and cut into thin strips. Heat the oil in a large saucepan and sauté the onion and ginger until the onion is translucent. Add the cabbage and sprinkle with the sugar. Cook, stirring until lightly caramelized then add the potatoes and the broth.
2.
Bring to a boil, reduce to a simmer and cook until the vegetables are soft, 40-45 minutes. Remove from the heat, stir in the sour cream, transfer to a food processor and puree. If you'd prefer a thinner soup, add a little more broth. Season with salt, pepper, cumin, vinegar and sugar.
