Red Cabbage and Leek Soup

10 Reviews
80% would make this recipe again

A very tasty, blue-coloured soup!

This recipe is incompatible with your food profile

Preparation : 10 min Cooking : 25 min
70 calories/serving

Ingredients

1 tbsp canola oil 15 mL
12 cups red cabbage, finely chopped 1 kg
1 leeks, finely chopped 300 g
1 clove garlic, minced
1/2 tsp curry powder 2 g
1 tbsp gingerroot, grated 12 g
5 cups chicken broth 1.25 L
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1/4 cup sour cream [optional] 65 mL
2 green onions/scallions, finely chopped [optional]

Before you start

A blender or food processor will be very useful to purée the soup.

Method

  1. Prepare the vegetables: Chop the leek, garlic, and cabbage.
  2. Heat the oil in a saucepan over medium heat. Add the leek and garlic, then sauté 3-4 min until softened. Grate the ginger and add it to the pan. Stir in the curry and cook 1 min with stirring. Lower to heat, then add the cabbage and cook 10 min with occasional stirring.
  3. Pour in the broth, bring it to a boil, cover and simmer until the cabbage is fully cooked, about 15 min. Add salt and pepper to taste.
  4. Take the pan off the heat, let it cool down a few minutes then purée the soup in a blender or food processor. Adjust the seasoning, then ladle the soup into bowls. Garnish with sour cream and chopped scallions, then serve (warm or at room temperature).

Nutrition Facts Table

per 1 serving (330 g)

Amount

% Daily Value

Calories

70

Fat

2 g

3 %

Saturated 0.2 g
+ Trans 0 g

1 %

Cholesterol

0 mg

Sodium

560 mg

23 %

Carbohydrate

13 g

4 %

Fibre

4 g

15 %

Sugars

4 g

Net Carbs

9 g

Protein

3 g

Vitamin A

1 %

Vitamin C

26 %

Calcium

7 %

Iron

9 %
More info

Claims

This recipe is :
Excellent source of  :
Vitamin K
Good source of  :
Folacin, Manganese, Potassium, Vitamin B6
Source of  :
Calcium, Fibre, Iron, Magnesium, Niacin, Phosphorus, Selenium, Vitamin B1, Vitamin B2, Vitamin C, Vitamin E
Low  :
Fat, Saturated Fat
Free  :
Added Sugar, Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1 ½
Fats ½
More info
Check out our Meal Plans for Type 2 Diabetes

15% to 25% savings from one merchant to another. Imagine how much you could save on a full grocery cart!

Subscribe to our PLUS or PREMIUM plans and save $150/month* on your groceries.

I want to maximize my savings * Based on an average-sized household of 2.5 people

Cost of ingredients this week at your merchants *

* Costs estimated from Flyer Specials and average normal prices

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

10 Reviews (10 with rating only) 80% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.