Leek, Cabbage, Asparagus SoupSubmitted by alysonfun
Makes 4 servings
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A hearty and healthful vegetarian soup high in fibre, iron, vitamins C and A.
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Ingredients
| 1 |
head of cabbage |
| 5 |
celery stalks |
| 8 |
chopped asparagus spears |
| 4 |
cups vegetable broth |
| 4 |
cups water |
| 1 |
diced onion |
| 5 |
diced garlic cloves |
| 3 |
chopped leeks |
| 1/2 |
cup parsley |
| 2 |
sprays pam |
| 1 |
pinch bay leaves |
| 1 |
pinch chopped chives |
| 4 |
tbsp soy milk |
| 1 |
tbsp parmesan cheese |
| 1/2 |
tsp paprika (optional) |
Directions
- In large pan, sautee onions and garlic with pam over medium heat.
- In large pot bring 6-8 cups of water to a boil with 2 cubes veg stock.
- Once onions and garlic are soft add chopped leek, as the leeks and onions brown add it to stock.
- Flash fry the cabbage on high heat, then add the asparagus spears and cabbage to the soup mix, setting the asparagus tops aside.
- Add non-fat milk or soy milk and the bayleaves as well as 1/5 of the chopped parsley.
- Once all the ingredients in the pot are soft and cooked, remove a few cups of the soup and blend or use a hand blender. Leave some chunks so the soup has texture.
- Add the asparagus tops now and cook until just soft. Add remaining parsley.
- Serve with a sprinkle of parmesan cheese and fresh ground pepper, garnish with chives and parsley.
Categories
Vegetables, Soup, English, Vegetarian
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Serving Size 847.4g |
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Amount Per Serving |
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Total Carbohydrates 28.6g 10%
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| Vitamin A 51% |
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Vitamin C 150% |
| Calcium 19% |
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Iron 25% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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