Potato-Cabbage Soup
Serves 4|
Hands-On Time:
|
Total Time:
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 head Savoy cabbage, shredded
- 3 scallions, trimmed and chopped
- 3 garlic cloves, peeled and halved
- kosher salt
- 4 cups chicken broth
- 1 pound Idaho potatoes, peeled and cut into 1/2-inch thick slices
- 3 dried bay leaves
Directions
- Heat the oil and butter in a large saucepan over medium heat.
- Add the cabbage, scallions, garlic, and ½ teaspoon salt. Cook until the cabbage is slightly softened, about 5 minutes. Remove ⅓ cup of the cabbage and set aside.
- Add the broth, potatoes, and bay leaves. Simmer, covered, until the potatoes and cabbage are tender, about 15 minutes. Discard the bay leaves.
- Using a blender, puree the soup until smooth. Before serving, sprinkle the soup with the reserved cabbage.
Nutritional Information
- Per Serving
- Calories 207
- Calcium 114mg
- Carbohydrate 32g
- Cholesterol 8mg
- Fat 7g
- Fiber 10g
- Iron 2mg
- Protein 9mg
- Sat Fat 2g
- Sodium 745mg
What does this mean? See
Nutrition 101
.
Similar Recipes
Quick Tip
Make it a meal: Serve with lemony sugar snap peas with avocado. Toss 1 sliced avocado and ¼ pound raw sugar snap peas with
½ teaspoon Dijon mustard, 1 tablespoon each lemon juice and olive oil, ¼ teaspoon salt, and ⅛ teaspoon pepper.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
