AW Carrot Cabbage Soup - 30 oz of Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tsp Cumin seed 1 tsp Onion powder 1 tbsp Paprika 2 tbsp Parsley, dried 340 Carrots, raw 6 clove Garlic 141 Onions, raw 142 Peppers, sweet, red, fresh 2 cup Vegetable Broth 2 tsp Ginger Powder 2 serving Cabbage (1 cup, shredded) 1 serving Cellery, Raw -1 Stalk, large (11" - 12" long) (64g) 1 tsp Cayenne Pepper (Ground)
Slice Carrots in food processor.
Cook carrots in steamer bag for 3 minutes in microwave and set aside.
Dice Onion, Garlic, Celery, Red Pepper in food processor
Saute Onion, Garlic, Celery, Red Pepper in frying pan with water.
Add 8 oz of Shredded Cabbage to the frying pan and stir.
Add Parsley, Cumin, Ginger, Onion powder, Cayenne, & Paprika to the mixture.
Cook until the spices are fully blended and the Cabbage is cooked - add water if needed to keep it from sticking to the pan.
Puree Carrots & 2 cups of Vegetable Broth in a blender until smooth.
Combine pureed carrot mixture with Cabbage & Onion mixture in a pot and simmer for 15 minutes.
Serve.
Serving Size: Makes 4 1-cup servings (8 oz.)
Cook carrots in steamer bag for 3 minutes in microwave and set aside.
Dice Onion, Garlic, Celery, Red Pepper in food processor
Saute Onion, Garlic, Celery, Red Pepper in frying pan with water.
Add 8 oz of Shredded Cabbage to the frying pan and stir.
Add Parsley, Cumin, Ginger, Onion powder, Cayenne, & Paprika to the mixture.
Cook until the spices are fully blended and the Cabbage is cooked - add water if needed to keep it from sticking to the pan.
Puree Carrots & 2 cups of Vegetable Broth in a blender until smooth.
Combine pureed carrot mixture with Cabbage & Onion mixture in a pot and simmer for 15 minutes.
Serve.
Serving Size: Makes 4 1-cup servings (8 oz.)
Nutritional Info Amount Per Serving
- Calories: 93.6
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 555.0 mg
- Total Carbs: 20.8 g
- Dietary Fiber: 5.8 g
- Protein: 2.9 g
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