Cabbage Cauliflower Soup

  • Date March 07, 2013
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Quick lunch. On the left is the husband friendly version (rice) and mine is on the right (spinach). Add soup that was frozen and then reheated in the microwave.
In this version, I added coleslaw and shredded chicken. This soup base was made with red cabbage and purple cauliflower.

    This is the miracle of all soups. It freezes awesome and you can use red cabbage or yellow cabbage. I use it as a soup base and pull out freezer every time we need a quick meal. What do I mean by soup base? Well you can add whatever you want when you want to serve it as a meal rather than a side dish. My favorite is fresh spinach and chicken. We have added rice and prawns and sometimes lentils and bacon. Anything goes with this one! 

    1 head of cabbage (about 10 cups)
    1 head of cauliflower (slightly larger than cabbage, about 10 cups)
Enough low sodium chicken broth to almost cover veggies (usually 4-5 cartons)
    Spices: your choice, but I use lots of pepper, curry powder, cumin and cilantro


Chop cabbage and cauliflower and place in large pot.
Pour enough chicken stock to ALMOST cover.
Bring to boil, then simmer, covered, until very tender, about 60-90 minutes.
Puree in blender, processor or in pot with hand blender.  

40 calories a cup, based on 18 cups per serving
Have also used brocco-cauliflower and it was good
Freeze in freezer bags and lay flat in freezer to save space

This meal was 240 calories, based on a little over the cup of the soup base 1/2 cup chicken and 2 cups coleslaw. 

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