Cabbage and Carrot Soup Recipe

October 6th, 2011

Cabbage and Carrot Soup Recipe Did you know that cabbages – these humble looking leafy vegetable heads that come so cheap – can work miracles? Richer in Vitamin C than oranges, cabbages help in reducing free radicals from the body, aids in treating constipation, stomach ulcers, skin disorders, eczema, jaundice, scurvy, rheumatism, gout, heart disorders and for the fitness buff, cabbage is tops for weight loss as well.

Carrots are an excellent source of beta-carotene which helps fight cancer, Vitamin D for improving eyesight, and fiber among others. Carrots are also good for people suffering from obesity, poisoning of the blood, gum disease, insomnia, inflamed kidneys, Alzheimer’s disease, colitis and ulcer among others.

Combine these two powerful vegetables and you’ve got one healthy mix on your soup bowl. Here’s how:

Ingredients
2 garlic cloves, minced
2 carrots, thinly sliced
1 tablespoon olive oil
1 large onion, finely chopped
8 cups shredded green cabbage
2 1/2 cups chicken stock
3/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup reduced-fat sour cream
3/4 cup snipped fresh dill
1/3 cup low-sodium tomato paste

Method
Heat oil in a suiable pan over a medium flame. Add chopped garlic and onion, and cook for 5 to 7 minutes until the onion is soft. Add the carrots and cook for a further 5 to 7 minutes.
Stir in the cabbage and cover, stirring occasionally for 10 minutes or until it is suitably wilted.
Add 2 and a half cups of water, the stock, dill, ginger, and tomato paste. Bring to boil, and the simmer for quarter of an hour or until the cabbage is tender. Stir in sour cream (optional) just before serving, and season with salt and pepper to taste. Serves 4