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Add a photoServings: 4
Ingredients
- 1 tsp canola oil
- 6 ounce green cabbage shredded (1 1/2 c.)
- 1 c. onion minced
- 1 sm granny smith apple pared and minced
- 3 c. vegetable broth
- 1 sm garlic clove chopped
- 1 tsp ginger root finely minced
- 1/2 tsp granulated sugar freshly black pepper to taste
- 1 sm red apples finely diced
Directions
- Cook cabbage, onions, and apple in oil over medium heat. Cover and simmer 10 min, stirring occasionally.
- Add in broth and garlic; bring to a boil over high heat. Reduce heat to low cover and simmer till cabbage is tender, about 10 min.
- Puree half of the solids till smooth. Return o saucepan and add in ginger, sugar, and pepper. Bring to a boil Divide proportionately among 4 bowls; garnish with red apple.
- NOTES : Serve this unusual soup warm or possibly cool, with pumpernickel bread, if you like. The recipe can be doubled.
- If serving cool, puree all of soup. Cover and chill till chilled. Garnish and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 316g | |
| Recipe makes 4 servings | |
| Calories 80 | |
| Calories from Fat 12 | 15% |
| Total Fat 1.32g | 2% |
| Saturated Fat 0.13g | 1% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 713mg | 30% |
| Potassium 187mg | 5% |
| Total Carbs 17.67g | 5% |
| Dietary Fiber 3.1g | 10% |
| Sugars 11.62g | 8% |
| Protein 1.06g | 2% |
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