Go Back

Two Cabbage Celery Soup

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!  
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 6 people
Cuisine: EUROPE, Middle Eastern
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  1. Peel & finely chop the garlic & onions. Clean & thinly chop the celery and potatoes. Wash and slice the cabbages.
  2. 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.
  3. Mix in the potatoes & cabbage, then pour in the stock. Bring to the boil stirring well.
  4. Put on the lid and cook under pressure for 10 minutes then allow to cool.
  5. If your diet allows, serve with a little soured cream or yogurt and crusty bread.