Red Cabbage and Leek Soup

10 Reviews
80% would make this recipe again

A very tasty, blue-coloured soup!

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Preparation : 10 min Cooking : 25 min
70 calories/serving

Ingredients

1 tbsp canola oil 15 mL
12 cups red cabbage, finely chopped 1 kg
1 leeks, finely chopped 300 g
1 clove garlic, minced
1/2 tsp curry powder 2 g
1 tbsp gingerroot, grated 12 g
5 cups chicken broth 1.25 L
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1/4 cup sour cream [optional] 65 mL
2 green onions/scallions, finely chopped [optional]

Before you start

A blender or food processor will be very useful to purée the soup.

Method

  1. Prepare the vegetables: Chop the leek, garlic, and cabbage.
  2. Heat the oil in a saucepan over medium heat. Add the leek and garlic, then sauté 3-4 min until softened. Grate the ginger and add it to the pan. Stir in the curry and cook 1 min with stirring. Lower to heat, then add the cabbage and cook 10 min with occasional stirring.
  3. Pour in the broth, bring it to a boil, cover and simmer until the cabbage is fully cooked, about 15 min. Add salt and pepper to taste.
  4. Take the pan off the heat, let it cool down a few minutes then purée the soup in a blender or food processor. Adjust the seasoning, then ladle the soup into bowls. Garnish with sour cream and chopped scallions, then serve (warm or at room temperature).

Nutrition Facts Table

per 1 serving (330 g)

Amount

% Daily Value

Calories

70

Fat

2 g

3 %

Saturated 0.2 g
+ Trans 0 g

1 %

Cholesterol

0 mg

Sodium

560 mg

23 %

Carbohydrate

13 g

4 %

Fibre

4 g

15 %

Sugars

4 g

Net Carbs

9 g

Protein

3 g

Vitamin A

1 %

Vitamin C

26 %

Calcium

7 %

Iron

9 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1 ½
Fats ½
More info
Check out our Meal Plans for Type 2 Diabetes

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10 Reviews (10 with rating only) 80% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Vegetables | Soups

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