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Red Cabbage and Leek Soup

7 Reviews
83% 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
  • Artery-healthy
  • Heart-healthy

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, low-sodium 1.25 L
salt [optional]
ground pepper to taste [optional]
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 chopped scallions, then serve (warm or at room temperature).

Nutrition Facts Table

per 1 Serving (330g)

Amount

% Daily Value

Calories

90

Fat

3 g

4 %

Saturated 0.5 g
+ Trans 0 g

2 %

Cholesterol

0 mg

Sodium

60 mg

3 %

Carbohydrate

14 g

5 %

Fibre

4 g

16 %

Sugars

5 g

Protein

6 g

Vitamin A

2 %

Vitamin C

28 %

Calcium

7 %

Iron

12 %

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  :
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

DIABETES Exchange

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

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Members' Reviews

7 Reviews (7 with rating only ) 83% would make this recipe again