mum's red vegetable soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 142.4
- Total Fat: 9.8 g
- Cholesterol: 0.0 mg
- Sodium: 139.3 mg
- Total Carbs: 13.3 g
- Dietary Fiber: 4.6 g
- Protein: 3.2 g
View full nutritional breakdown of mum's red vegetable soup calories by ingredient
Introduction
this soup is great as is, but is traditionally served over fresh couscous/rice - and makes a great lunch. this soup is great as is, but is traditionally served over fresh couscous/rice - and makes a great lunch.Number of Servings: 6
Ingredients
-
Canola oil- 4 tbsp.
1 onion, chopped.
canned/fresh and chopped tomatoes- 2 cups.
1 red pepper, chopped.
1 carrot, chopped.
1/2 head cauliflower, saparated to flowers.
1/2 head cabbage, cut to thin strips.
optional: 1 can of chick peas.
seasoning:
parsley
crushed garlic cloves
cumin
salt & pepper.
Directions
heat oil.
throw in the onion and fry untill softened (if using chickpeas, add them now). add the carrot and the red pepper. add 1/2 cup boiling water, cumin, salt and pepper and let simmer. add the tomatoes, cabbage and cauliflower. cover with water, taste and re-season. boil. when boiling add garlic and parsley- I prefer leaving it unchopped and pull it out after the soup is ready. lower the heat and cook for about 20 minutes or untill the cauliflower is soft. serve over couscous.
Number of Servings: 6
Recipe submitted by SparkPeople user MCMILLAN7.
throw in the onion and fry untill softened (if using chickpeas, add them now). add the carrot and the red pepper. add 1/2 cup boiling water, cumin, salt and pepper and let simmer. add the tomatoes, cabbage and cauliflower. cover with water, taste and re-season. boil. when boiling add garlic and parsley- I prefer leaving it unchopped and pull it out after the soup is ready. lower the heat and cook for about 20 minutes or untill the cauliflower is soft. serve over couscous.
Number of Servings: 6
Recipe submitted by SparkPeople user MCMILLAN7.