Directions:
- Heat the oil and butter in a large saucepan over medium heat. Add the cabbage, scallions, garlic, and salt and cook until the cabbage is slightly softened, about 5 minutes. Remove 1/3 cup of the cabbage and set aside for garnishing. Add the chicken broth and potatoes and bring to a boil. Simmer, covered, until the cabbage is tender, about 15 minutes. Using a blender, puree until smooth and season to taste with additional salt, if desired. Before serving, garnish the soup with the reserved cabbage.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 163.02 Kcal (683 kJ) | ||
| Calories from fat | 57.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.4g | 10% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 1127.67mg | 47% | |
| Potassium | 724.51mg | 15% | |
| Total Carbs | 22.31g | 7% | |
| Sugars | 1.05g | 4% | |
| Dietary Fiber | 1.98g | 8% | |
| Protein | 2.79g | 6% | |
| Vitamin C | 40.9mg | 68% | |
| Iron | 1mg | 5% | |
| Calcium | 43.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 43.53 Kcal (182 kJ) | ||
| Calories from fat | 15.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.71g | 10% | |
|---|---|---|---|
| Cholesterol | 2.04mg | 3% | |
| Sodium | 301.14mg | 47% | |
| Potassium | 193.48mg | 15% | |
| Total Carbs | 5.96g | 7% | |
| Sugars | 0.28g | 4% | |
| Dietary Fiber | 0.53g | 8% | |
| Protein | 0.75g | 6% | |
| Vitamin C | 10.9mg | 68% | |
| Iron | 0.3mg | 5% | |
| Calcium | 11.5mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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