Classic cabbage soup

For 4 people
  • 3 Carrots (240 g)
  • 1 Bund (1 30 g) Spring onions
  • 3 (350 g) sticks of celery
  • 1 (200 g) green pepper
  • 1 (450 g) small head of white cabbage
  • 1 l clear vegetable stock (instant)
  • 1 Can (s) (425 ml) Peeled tomatoes in largePieces
40 minutes
light
1.
Peel, wash and slice carrots. Clean the spring onions and celery (put 4 small leaves aside for garnish), wash and cut into rings or slices.
2.
Quarter, core, wash and cut the peppers. Clean the cabbage, remove the stalk. Cut the cabbage into bite-sized pieces. Mix the stock, tomatoes and vegetables in a saucepan and cook covered for 15-20 minutes over medium heat.
3.
Arrange on plates and garnish with celery leaves.
1 person approx.:
  • 100 kcal
  • 410 kJ
  • 4 g protein
  • 1 g fat
  • 15 g carbohydrates

0 Comments

Leave A Comment