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Bowl and saucepan filled with cabbage soup, topped with parmesan shavings

Cabbage soup

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Rating: 4 out of 5.33 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

Get three of your 5-a-day with a bowl of this healthy, low-fat cabbage soup. It's delicious on its own or served with a hunk of crusty, buttered bread

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal156
low infat5g
saturates1g
carbs16g
sugars7g
fibre8g
protein6g
salt0.15g
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Ingredients

Method

  • STEP 1

    Heat the oil in a casserole pot over a low heat. Add the onion, celery and carrot, along with a generous pinch of salt, and fry gently for 15 mins, or until the veg begins to soften. If you're using pancetta, add it to the pan, turn up the heat and fry for a few mins more until turning golden brown. Tip in the cabbage and fry for 5 mins, then stir through the garlic, paprika and rosemary and cook for 1 min more.

  • STEP 2

    Tip the chopped tomatoes and stock into the pan. Bring to a simmer, then cook, uncovered, for 30 mins, adding the chickpeas for the final 10 mins. Season generously with salt and black pepper.

  • STEP 3

    Ladle the soup into six deep bowls. Serve with the shaved parmesan and crusty bread, if you like.

Goes well with

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Overall rating

Rating: 4 out of 5.33 ratings
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