Cabbage Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 106 cal. | (5 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.9 g | (26 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 152.6 μg | (254 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 11.8 μg | (26 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 130 mg | (137 %) | ||
| Potassium | 917 mg | (23 %) | ||
| Calcium | 106 mg | (11 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 75 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 15 grams dried Porcini mushroom
- 350 grams Green cabbage
- ½ green Bell pepper
- ½ yellow Bell pepper
- 2 carrots
- 2 stalks Celery
- 1 onion
- 1 pc ginger (about 2 cm)
- 1 garlic clove
- 1 Tbsp olive oil
- 1 generous pinch Cumin
- 1 tsp Curry powder
- 750 milliliters Vegetable broth
- 400 grams canned Tomatoes
- salt
- freshly ground peppers
- 1 handful Chives
Preparation steps
Soak the mushrooms in a bowl of 250 ml (about 1 cup) of lukewarm water. Remove the outermost leaves of the cabbage, cut out the stalk, and cut into strips. Rinse the peppers, halve, remove the seeds and ribs and cut into small cubes. Peel the carrots and cut into small cubes or slices. Rinse the celery, remove the strings and cut into thin slices. Peel and finely chop the onion, ginger and garlic. Saute the onion, ginger and garlic in hot oil. Add the prepared vegetables and sprinkle with cumin and curry.
Deglaze the mixture with the broth and add the tomatoes. Strain the mushrooms through a sieve, taking care to collect the mushroom water. Pour the mushroom water through a coffee filter. Rinse the mushrooms again and chop coarsely. Add the mushrooms, including the soaking water, and simmer with the lid closed for 20 minutes. Season with salt and pepper. Rinse the chives, shake dry and cut into small rings.
Sprinkle with chives and serve.
