Creamy Cabbage and Carrot Soup

Creamy Cabbage and Carrot Soup

6saves
55min


Be the first to make this!

You can make this soup with crinkly savoy cabbage, which is rich in folate and vitamin C. The carrots and tomato paste add more vitamin C. The sour cream contributes calcium.

Leslie Glover

Ingredients
Serves: 4 

  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 2 carrots, thinly sliced
  • 8 cups (about 700 g) shredded green cabbage
  • 2 1⁄2 cups (625 ml) salt-reduced chicken stock
  • 3⁄4 cup snipped fresh dill
  • 1⁄3 cup no-added-salt tomato paste
  • 3⁄4 teaspoon ground ginger
  • 1⁄4 teaspoon pepper
  • 1⁄3 cup light sour cream

Directions
Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

  1. In large flameproof casserole, heat oil over moderate heat. Add onion and garlic, and sauté for 7 minutes or until onion is soft. Add carrots and sauté for 5 minutes or until carrots are crisp-tender.
  2. Add cabbage, cover and, stirring occasionally, cook for 10 minutes or until cabbage is wilted.
  3. Add stock, 2 1⁄2 cups water, dill, tomato paste, ginger and pepper. Bring to boil, reduce to a simmer, cover and cook for 15 minutes or until cabbage is very tender. Stir in sour cream.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate