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Spiced Cabbage Soup
- 4½ cups strong fat-free vegetable stock
- 1 large onion, chopped
- 1½ teaspoons ground coriander
- 1 teaspoon ground cumin
- 6 cups tightly packed shredded cabbage
- 1 large potato, peeled and chopped
- ¼ teaspoon ground nutmeg
- ½ cup evaporated Iow-fat milk
- ½ teaspoon cornflour
- salt and freshly ground black pepper
Bring ½ cup stock to a boil in a large saucepan and cook onion, coriander and cumin for 5 minutes. Add cabbage, potato and remaining stock and simmer for 12 minutes, until potato is very tender. Add nutmeg and combined milk and cornflour. Heat, stirring for 3 minutes.
Purée soup in batches and return to saucepan. Season to taste with
salt and pepper.
Serves 6
Per serve: Kilojoules: 252 Calories. 60
Fat: 0.5 g Saturated fat: O. 1 g Fibre: 4 g Carbohydrate: 10 g
Protein.. 4 g
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