A traditional recipe from Quebec.
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 soy 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 :
- Cholesterol, Trans Fat
- Low :
- Saturated Fat
- Source of :
- Calcium, Copper, Fibre, Iron, Omega-3, Pantothenic Acid, Phosphorus, Selenium, Vitamin B1, Vitamin B2, Vitamin C, Vitamin D, Zinc
- Good source of :
- Magnesium, Manganese, Niacin, Potassium, Vitamin B12, Vitamin B6, Vitamin E, Vitamin K
- Excellent source of :
- Folacin, Vitamin A
- Diet-related health claims :