Name: Two Cabbage Celery Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 10 squirts oil spray (10 kCal); 2 cloves Garlic (9 kCal); 175g Onions (61 kCal); 300g Celery (21 kCal); 200g Potatoes (150 kCal); 1g Caraway seeds (3 kCal); 0.5g Dried Oregano (2 kCal); 320g Savoy Cabbage (77 kCal); 320g White Cabbage (90 kCal); 1000g Vegetable Stock (20 kCal)

Two Cabbage Celery Soup

2 Feb 2017

by Wholeness

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Background

I call this Two Cabbage Celery Soup because it happens to have two varieties of cabbage in it - white and savoy - but it's the type of tasty but cheap, simple and filling soup that people across Europe and elsewhere have eaten for centuries. This recipe uses a pressure cooker which means it's ready much quicker, in a normal pan you'll need to simmer and stir for about half an hour. As below it works out at around only 20 kCal/100g- excellent for those on 5:2 or other diets!

Ingredients

10 squirts oil spray (10 kCal)
2 cloves Garlic (9 kCal)
175g Onions (61 kCal)
300g Celery (21 kCal)
200g Potatoes (150 kCal)
1g Caraway seeds (3 kCal)
0.5g Dried Oregano (2 kCal)
320g Savoy Cabbage (77 kCal)
320g White Cabbage (90 kCal)
1000g Vegetable Stock (20 kCal)

Instructions

Peel & finely chop the garlic & onions. Clean & thinly chop the celery and potatoes. Wash and slice the cabbages.
Spray the oil into the pan over a medium heat then add the garlic, onions and celery - stir to sweat for a minute or so before adding the herbs.
Mix in the potatoes & cabbage, then pour in the stock. Bring to the boil stirring well.
Put on the lid and cook under pressure for 10 minutes then allow to cool.
If your diet allows, serve with a little soured cream or yogurt and crusty bread.