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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This is an easy, delicious soup which is kind to your budget. This recipe is just a guide, I often use a whole cabbage, two onions and two carrots. The onion, carrot, cabbage and potato can be shredded in a food processor. Be careful not to add too much liquid when simmering as the cabbage releases a lot of liquid when blended. The soup freezes well. It was inspired by Creamy Zucchini Soup Ingredients:
1/8 cup butter or 1/8 cup oil |
1 cup onion, sliced |
1 cup potato, diced |
8 cups shredded cabbage |
1/2 cup shredded carrot |
1 quart chicken or 1 quart vegetable broth |
1/2 teaspoon pepper |
1/2 teaspoon garlic powder |
curry powder (optional) |
1 cup skim milk powder |
Directions:
1. 1. In a large pot sauté onion and carrots in butter or oil until the onion is clear.
2. 2. Add potatoes, cabbage, broth, pepper, garlic powder and (optional) curry powder.
3. 3. Bring to a simmer.
4. 4. Simmer for 20 minutes or until potatoes are tender.
5. 5. Remove from stove and add the milk powder.
6. 6. Puree in a blender or food processor or with a stick blender.
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