A traditional recipe from Quebec.
|3||onions, thinly sliced||600 g|
|7 cups||Savoy cabbage, finely chopped||550 g|
|2 1/2||carrots, shredded||260 g|
|1/4 cup||canola oil||65 mL|
|3/4 tsp||sugar||3 g|
|1 1/4 tsp||salt||5 g|
|1/2 tsp||ground pepper||2 g|
|5 1/2 cups||chicken broth, low-sodium||1.38 L|
|2 3/4 cups||milk, partly skimmed, 2%||700 mL|
Before you start
A food processor will make chopping the vegetables easier.
- Prepare the vegetables: thinly slice the onions; finely chop the cabbage; shred the carrots.
- Heat the oil in a saucepan over medium heat. Add the vegetables, sugar, salt, and pepper. Stir well, then cover and cook 25 min over very low heat.
- Pour in the broth, bring to a boil, then cover and simmer 15 min. Pour in the milk, then adjust the seasoning.
- Ladle the soup into bowls and serve.
The soup keeps up to 7 days in the refrigerator or up to 3 months in the freezer. Milk may be added when the soup is reheated.
Nutrition Facts Table
per 1 Serving (380g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||2||servings|
|Grain Products :||0||serving|
|Milk and Alternatives :||¼||serving|
|Meat and Alternatives :||0||serving|
ClaimsThis recipe is :
- Free :
- Trans Fat
- Low :
- Cholesterol, Saturated Fat
- Source of :
- Calcium, Copper, Fibre, Iron, Magnesium, Manganese, Omega-3, Pantothenic Acid, Selenium, Vitamin B1, Vitamin C, Vitamin E, Vitamin K, Zinc
- Good source of :
- Folacin, Niacin, Phosphorus, Potassium, Vitamin B2, Vitamin B6, Vitamin D
- Excellent source of :
- Vitamin A, Vitamin B12
- Diet-related health claims :
|Milk and Alternatives||½|