Cabbage "Noodle" Soup – 21.2g Carbs, 4.2g Fiber, 2.2g Sugar
Cabbage "Noodle" Soup – 21.2g Carbs, 4.2g Fiber, 2.2g Sugar
From: Author and Copyright: Susan Voisin 2011
Cabbage takes the place of noodles in this low-calorie soup, but if
you want to add more heartiness, add 2 ounces of pasta during the
last 15 minutes of cooking or add a diced potato or two along with
the water. I kept the sodium low by using water instead of broth,
but for a richer flavor, you can add vegetable bouillon cubes to
taste or use vegetable broth for half of the water.
1 small onion, chopped
2 carrots, diced or sliced
2 ribs celery, diced (leaves included)
8 cups water
1 tsp dried thyme leaves
1/8 tsp rubbed sage
2 bay leaves
1/2 tsp poultry seasoning
2 cloves garlic, minced or pressed
1/4 head cabbage, thinly sliced
1 (15oz can) chickpeas, rinsed and drained OR 1 1/2 cups cooked chickpeas
Generous grating of black pepper
3 Tbsp nutritional yeast
1/4 cup parsley, chopped
2 tsp mellow white miso
Salt to taste
Preheat a large, non-stick pot. Add the onions, carrots, and celery and
cook until onions soften. Add the water and all remaining ingredients
except nutritional yeast, parsley, and miso. Reduce heat to medium-low,
cover, and cook until vegetables are tender and broth is flavorful (at
least 30 minutes).
Stir in the nutritional yeast and parsley. Place the miso in a small bowl
and add some of the hot broth a little at a time, stirring, until the miso
is dissolved in the broth. Add the miso broth back to the pot. Add salt
to taste and serve.
Servings: 6
Nutrition per Serving:
116 Calories, 10 Calories from Fat, 1.2g Total Fat, 0mg Cholesterol,
257.9mg Sodium, 273.6mg Potassium, 21.2g Carbs, 4.2g Fiber, 2.2g Sugar,
6.4g Protein
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