A very tasty, blue-coloured soup!
|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, low-sodium||1.25 L|
|ground pepper to taste [optional]|
|2||green onions/scallions, finely chopped [optional]|
- Prepare the vegetables: Chop the leek, garlic, and cabbage.
- 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.
- 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.
- 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 chopped scallions, then serve (warm or at room temperature).
Nutrition Facts Table
per 1 Serving (330g)
% Daily Value
Servings of Canada's Food Guide1 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|
ClaimsThis recipe is :
- Free :
- Added Sugar, Cholesterol, Trans Fat
- Low :
- Fat, Saturated Fat, Sodium
- Source of :
- Calcium, Copper, Fibre, Iron, Magnesium, Phosphorus, Selenium, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin C, Vitamin E, Zinc
- Good source of :
- Folacin, Manganese, Niacin, Potassium, Vitamin B6
- Excellent source of :
- Vitamin K
- Diet-related health claims :
- Artery-healthy, Heart-healthy