AW Carrot Cabbage Soup - 30 oz of Vegetables
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of AW Carrot Cabbage Soup - 30 oz of Vegetables calories by ingredient
Introduction
Carrot Soup with shredded cabbage and onions. Total recipe is 30 oz of Vegetables. Carrot Soup with shredded cabbage and onions. Total recipe is 30 oz of Vegetables.Number of Servings: 4
Ingredients
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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)
Tips
Top with Oregano or any other of your favorite spices.
Directions
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.)