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Cabbage soup


2 tablespoon vegetable oil or margarine
250 g cabbage, chopped (about one quarter cabbage)
1 large onion, sliced
2 stalk celery, sliced
2 medium carrots, sliced
100 g peas, frozen or canned
1 clove garlic, minced
500 ml soy milk
1/4 teaspoon freshly grinded pepper
1 teaspoon salt
1 teaspoon dried thyme

Servings: 6

Recipe directions

Heat the oil or margarine in a soup pot and saute the cabbage, onion, celery, peas, carrots and garlic during about 10 minutes or until tender.
Add to vegetables the milk, salt, pepper and thyme. Simmer the cabbage soup for 20 minutes.
Serve the cabbage soup immediately.

Cabbage facts

There are more than four hundred different varieties of cabbage, ranging in shape from round to conical. Cabbage appears in different colours: white, green, red and purple. The most common cabbage is the green and white variety.
The cabbage contains high levels of calcium (47 mg per 100 g cabbage) and is a good source for fibre and vitamin C. Cabbage contains phytochemicals which can help to prevent some types of cancer. Cabbage also stimulates the immune system and soothes ulcers.
Cabbage is also known for the cabbage soup diet. This cabbage diet has received a lot of media interest recently. The cabbage soup can be eaten any time and you as much as you want! The cabbage soup diet takes seven days. Specific additional foods can be eaten on each day.


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