Creamy Cabbage and Carrot Soup |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is from my Eat Well Stay Well cookbook. They recommend using Savoy cabbage. 4 servings. Ingredients:
1 tablespoon olive oil |
1 large onion, finely chopped |
4 garlic cloves, minced |
2 carrots, thinly sliced |
8 cups green cabbage, shredded |
2 1/2 cups chicken broth |
3/4 cup fresh dill, snipped |
1/3 cup tomato paste |
3/4 teaspoon ginger |
salt and pepper |
1/3 cup sour cream |
Directions:
1. In a big soup pot, heat the oil over moderate heat. Add the onion and garlic and sauté for 7 minutes or until the onion is soft.
2. Add the carrots and sauté for 5 minutes or until the carrots are crisp-tender.
3. Stir in the cabbage, cover and cook, stirring occasionally for 10 minutes or until the cabbage is wilted.
4. Add the broth, 2 1/2 cups water, dill, tomato paste, ginger, salt and pepper. Bing to a boil. Reduce heat and simmer for 15 minutes or until the cabbage is very tender. Stir the sour cream into the soup.
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