Creamy Cabbage Vegetable Soup
Equipment
- heavy saucepan
Ingredients
- 1 cabbage head shredded
- 2 large onions thinly sliced
- 2 carrots thinly sliced
- 1 large potato diced
- 700 ml/11/4pt skimmed milk
- 2 tablespoons low-fat yogurt
- 1 bay leaf
- ½ teaspoon dried dill
- ½ teaspoon dried rosemary
- Salt and freshly ground black pepper to taste
- Fresh parsley or chives for garnish optional
Instructions
- In a heavy saucepan, combine the shredded cabbage, thinly sliced onions, carrots, and diced potato.
- Add a little water to cover the vegetables.
- Cover the saucepan and cook slowly over low heat until the vegetables are tender, about 15-20 minutes.
- Once the vegetables are tender, add the skimmed milk, low-fat yogurt, bay leaf, dried dill, and dried rosemary to the saucepan.
- Continue to cook for a further 15 minutes, stirring occasionally.
- Season the soup with salt and freshly ground black pepper to taste.
- Serve the creamy cabbage vegetable soup hot, garnished with fresh parsley or chives if desired.
Notes / Tips / Wine Advice:
Wine advice:
A light and fruity white wine like a Pinot Grigio or Sauvignon Blanc would complement the flavors of this soup.Nutritional Information
Calories: 150 kcal | Carbohydrates: 25 g | Protein: 7 g | Fat: 2 g | Fiber: 7 g | Sugar: 10 g