Cabbagesoupii Recipes
CABBAGE SOUP
Get three of your 5-a-day with a bowl of this healthy, low-fat cabbage soup. It's delicious on its own or served with a hunk of crusty, buttered bread
Provided by Esther Clark
Categories Supper
Time 1h10m
Number Of Ingredients 14
Steps:
- Heat the oil in a casserole pot over a low heat. Add the onion, celery and carrot, along with a generous pinch of salt, and fry gently for 15 mins, or until the veg begins to soften. If you're using pancetta, add it to the pan, turn up the heat and fry for a few mins more until turning golden brown. Tip in the cabbage and fry for 5 mins, then stir through the garlic, paprika and rosemary and cook for 1 min more.
- Tip the chopped tomatoes and stock into the pan. Bring to a simmer, then cook, uncovered, for 30 mins, adding the chickpeas for the final 10 mins. Season generously with salt and black pepper.
- Ladle the soup into six deep bowls. Serve with the shaved parmesan and crusty bread, if you like.
Nutrition Facts : Calories 156 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 6 grams protein, Sodium 0.15 milligram of sodium
THE ORIGINAL CABBAGE SOUP DIET
I got this out of the National Enquirer in 1995-1996 when the soup diet originally came out. I don't remember the rules of the diet other than you could eat as much of this as you wanted.
Provided by Spyder-man
Categories Clear Soup
Time 1h10m
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- Place all in large stock pot and bring to a boil.
- Simmer for 1 hour.
- Refrigerate all leftovers.
Nutrition Facts : Calories 67.5, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.1, Sodium 277.5, Carbohydrate 15.2, Fiber 3.8, Sugar 8.1, Protein 2.7
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