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Red Cabbage and Leek Soup

4 Reviews
67% would make this recipe again

A very tasty, blue-coloured soup!

Preparation : 10 min Cooking : 25 min
90 calories/serving
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Diabetes-friendly

Ingredients

1 tbsp canola oil 15 mL
12 cups red cabbage, finely chopped 1 kg
1 leeks, finely chopped 300 g
1 clove garlic, minced
1/2 tsp curry powder 2 g
1 tbsp gingerroot, grated 12 g
5 cups chicken broth 1.25 L
salt [optional]
ground pepper to taste [optional]
1/4 cup creamy soy preparation for cooking [optional] 65 mL
2 green onions/scallions, finely chopped [optional]

Before you start

A blender or food processor will be very useful to purée the soup.

Method

  1. Prepare the vegetables: Chop the leek, garlic, and cabbage.
  2. Heat the oil in a saucepan over medium heat. Add the leek and garlic, then sauté 3-4 min until softened. Grate the ginger and add it to the pan. Stir in the curry and cook 1 min with stirring. Lower to heat, then add the cabbage and cook 10 min with occasional stirring.
  3. Pour in the broth, bring it to a boil, cover and simmer until the cabbage is fully cooked, about 15 min. Add salt and pepper to taste.
  4. Take the pan off the heat, let it cool down a few minutes then purée the soup in a blender or food processor. Adjust the seasoning, then ladle the soup into bowls. Garnish with soy preparation and chopped scallions, then serve (warm or at room temperature).

Nutrition Facts Table

per 1 Serving (330g)

Amount

% Daily Value

Calories

90

Fat

4 g

6 %

Saturated 0.4 g
+ Trans 0 g

2 %

Cholesterol

0 mg

Sodium

560 mg

24 %

Carbohydrate

14 g

5 %

Fibre

4 g

16 %

Sugars

5 g

Protein

4 g

Vitamin A

2 %

Vitamin C

28 %

Calcium

7 %

Iron

10 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 2 ¼ servings
Grain Products : 0 serving
Milk and Alternatives : 0 serving
Meat and Alternatives : 0 serving

Claims

This recipe is :
Free  :
Added Sugar, Cholesterol, Trans Fat
Low  :
Saturated Fat
Source of  :
Calcium, Fibre, Iron, Magnesium, Niacin, Phosphorus, Selenium, Vitamin B1, Vitamin B2, Vitamin C, Vitamin E
Good source of  :
Folacin, Manganese, Potassium, Vitamin B6
Excellent source of  :
Vitamin K

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1 ½
Fats ½

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Members' Reviews

4 Reviews (4 with rating only ) 67% would make this recipe again

This recipe is in the following categories

Vegetables | Soups | Low Saturated Fat | Kosher | Halal | Diabetes-friendly | Low Cholesterol