Using a sharp knife, slice the cabbage quarters into thin strips across the leaves.
Heat oil in a large pan.
Add the cabbage, carrots, celery and parsnips and cook for 10-15 minutes over medium heat. (Stirring frequently)
Stir the stock into the vegetables and bring to a boil. Skim off any foam that rises to surface.
Add the potatoes, zucchini, pepper, cauliflower and tomatoes, with herbs and salt and pepper to taste. Bring back to a boil, and then reduce to low.
Cover pan and simmer 15-20 minutes, until vegetables are tender.
Serve hot. A variety of other vegetables can be used in this soup such as; winter cabbage, sweet potato, leeks, rutabaga and turnips. Nutritional Information: Per Serving— Calories: 105 Carbohydrate 15.4g, of which sugars 8.2g, Protein: 3.4
This recipe has been added to the following public cookbooks:
Diabetes Cookbook,
dLife Recipes
Use your AOL screen name to sign in and add your
own rating and review.
Sign In Now
Don't have a screen name yet? Register here and
you'll soon be on your way to rating & reviewing
recipes.
Register
ADVERTISEMENT
Campbell's
Plagued by the age-old question "What's for dinner"? We've got a recipe for every night of the week.
