Red Cabbage Soup with Parmesan
Red cabbage soup with Parmesan - Healthy and aromatic pleasure in bright purple!
Healthy, because
Even smarter
Nutritional values
The mix of essential oils, tannins and bitters in marjoram helps relieve cramps, improves digestion and soothes.
If you can't get a small head of red cabbage, you can easily use a large one and make more soup and freeze it. This way you always have a healthy meal on hand.
(Percentage of daily recommendation)
| Calorie | 191 cal. | (9 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 36.2 μg | (60 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 52.9 μg | (18 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 79.2 mg | (83 %) | ||
| Potassium | 460 mg | (12 %) | ||
| Calcium | 217 mg | (22 %) | ||
| Magnesium | 34.6 mg | (12 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 15.4 μg | (8 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 57.3 mg | |||
| Cholesterol | 12.9 mg | |||
| Complete sugar | 17 g |
Ingredients
- Ingredients
- 18 ozs Red cabbage
- 1 onion
- 1 Apple
- 2 Tbsps olive oil
- 1 tsp honey
- 3 Tbsps Red wine vinegar
- 3 ½ ozs Apple juice
- 24 ozs Vegetable broth
- 1 pinch Ground clove
- 1 Star anise
- 1 pinch cinnamon
- salt
- peppers
- 1 ¾ ozs Parmesan
- 2 marjoram
- 4 tsps Whipped cream
Preparation steps
Clean red cabbage, cut into quarters, cut out the stalk; cut cabbage into fine strips. Peel and chop onion. Peel, core and finely dice apple.
Heat oil in a pot. Sauté cabbage with onion and apple cubes in it over medium heat for 3 minutes. Drizzle with honey and caramelize for 5 minutes.
Add vinegar, apple juice, broth and spices and cook red cabbage for 30-35 minutes.
Remove star anise and puree soup until creamy. Slice or coarsely grate Parmesan cheese. Wash marjoram, shake dry and chop leaves. Season to taste with salt, pepper and marjoram.
Divide soup into bowls, add 1 tsp of cream to each and garnish with Parmesan.
