Cabbage soup

Cooking time of 45 minutes – Serves 6

Nutritional Information

• 112 Kcal
• 0.9g Fat
• 0.2g Saturates
• 17g Carbohydrates
• 8.4g Fibre
• 4.3g Protein
• 0.3g Salt

Allergens & Dietary Requirements

Allergens

• Celery

Dietary Requirements

• Halal
• Kosher
• Gluten-free
• Dairy-free
• Vegetarian
• Vegan
• Lower carb
• Pescatarian

Ingredients

• 1 large white onion, chopped
• 3 garlic cloves, minced
• 6 celery sticks, chopped
• 3 large carrots, chopped 
• 2 bell peppers, chopped
• 1 can chopped tomatoes
• 1 bag shredded green cabbage
• 1 reduced salt vegetable stock cube
• 1 tbsp mixed Italian herbs
• 1 tbsp black pepper
• 1 juice of lemon

Method

1. Dry fry the garlic and onion until translucent. Add in the chopped celery, carrots, bell peppers and sauté until tender (around 10 minutes).
2. Add in the chopped tomatoes and cabbage. Add in the reduced salt stock cube with just enough water to cover the vegetables.
3. Bring to the boil and leave to simmer for around 30 minutes or until the cabbage is tender.
4. Squeeze in some lemon juice and season with some spices.