Red Cabbage and Leek Soup

Red Cabbage and Leek Soup

A very tasty, blue-coloured soup!

6 servings
Preparation 10 min
Cooking 25 min

90 calories per serving 


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
1 pinch salt [optional]   0.1 g
  ground pepper to taste    
1/4 cup creamy soy preparation for cooking [optional]   65 mL
2 green onions/scallions, finely chopped [optional]   30 g

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

Nutrition Facts

per 1 serving (340g)

Amount

% DV*

* DV = 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

30 %

Calcium

6 %

Iron

10 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: servings
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 0 serving

More info

Claims

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

More info


This recipe is in the following categories: Vegetables | Soups | Diabetes-friendly | Halal | Kosher | Low Cholesterol | Low Saturated Fat

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