RQP's Cabbage Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 154.5
  • Total Fat: 7.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 366.6 mg
  • Total Carbs: 20.2 g
  • Dietary Fiber: 7.5 g
  • Protein: 4.4 g

View full nutritional breakdown of RQP's Cabbage Soup calories by ingredient


Introduction

For use on the 5:2 Fast Diet (fast days) For use on the 5:2 Fast Diet (fast days)
Number of Servings: 4

Ingredients

    Olive Oil, 2 T
    green onion, 4 serving
    Garlic, 5 cloves
    Celery, raw, 1.5 cup, diced
    Carrots, raw, .5 cup, chopped
    *Peppers, sweet, red, fresh, 1 medium (approx 2-3/4" long, 2-1/2"
    Cabbage, fresh, 1 head, chopped
    Tomato Paste (1 T)
    *Cumin - ground (1 tsp)
    *Coriander, ground, 1 tsp
    *Ground tumeric, .5 T
    *Celery Salt - 1 tsp,
    *Vegetarian Bullion, 1
    Water, tap, 8 cup (8 fl oz)
    *cilantro (fresh), 2 T, chopped
    *Fresh lemon juice, 2 tsp

Directions

- In large soup pot, in olive oil, saute the green onions, garlic until wilted, then add the celery, carrots, and sweet peppers.
- After 4-5 minutes (stirring frequently) add the cabbage and stir until mixed in well.
- Add the spices and stir well.
- Melt the bullion in cup of hot water and add to the pot.
- Add the tomato paste
- Add the remainder of the water to top of the vegetables, and bring to a boil.
- At the boil, gauge whether to add more water - depending on taste. If you add water, bring it back to a boil, then lower the heat and leave the soup to simmer for at least an hour.
- Serve into bowls, squeeze some fresh lemon juice on top, and sprinkle with fresh chopped cilantro.

Serving Size: 6 servings

Number of Servings: 4

Recipe submitted by SparkPeople user RQP1953.