Greek-Style Cabbage Soup
Greek-Style Cabbage Soup - Refreshing on a hot day, warming on a cold day
Healthy, because
Even smarter
Nutritional values
This classic Greek soup is low in calories, while the whole wheat noodles in it provide complex carbohydrates. The cabbage also provides some bioactive plant substances, and plenty of satiating fiber.
If you have a little time, prepare the chicken stock yourself, so you can season to your personal preferences. You can also increase the protein content of the meal with diced chicken.
(Percentage of daily recommendation)
| Calorie | 261 cal. | (12 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 106 μg | (35 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 484 mg | (12 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 95 mg | |||
| Cholesterol | 119 mg |
Ingredients
- Ingredients
- 1 ¼ pints Chicken broth
- 4 ozs Whole-wheat pasta
- 7 ozs Napa cabbage
- 1 lemon
- 1 egg
- salt
- black peppers
- 2 sprigs Dill
Kitchen utensils
Preparation steps
In a saucepan, bring broth to a boil. Add pasta and cook according to package instructions.
Meanwhile, wash and core cabbage; then slice thinly.
Five minutes before the end of the pasta cooking time, add cabbage to the broth.
Rinse lemon in hot water, dry and finely zest the peel. Juice the lemon.
Separate the egg. In a bowl, whip the egg white until soft peaks form.
Stir the yolk, lemon juice, and zest into the whites. Add 3/4 cup of hot broth; stir vigorously. Add the mixture, stirring constantly, into the broth; cook until emulsified. (Do not allow it to boil: this will cause the egg to coagulate). Season soup with salt and coarsely ground pepper. Wash dill, shake dry, and sprinkle on top.
