Yield: 1 servings
|6 ounces||Cabbage greens chopped up|
|1 pounds||Potatoes peeled or not; roughly cut into bite size pieces|
|10 ounces||Carrots sliced about 1/2 inch thick|
|6 ounces||Onion chopped|
|2 \N||Sticks of celery|
|2 \N||Vegetable bouillon cubes|
|\N \N||Salt and pepper|
|½ \N||Generous spoon of curry powder; (I used mild Korma)|
Here is an easy soup to make which is very tasty and satisfying.I found the original recipe on the net a long time ago but can't remember where.But to be honest I've changed it so much it bears little resemblance.
The veg are only rough weights so give or take a little depending on size of your veg (I only know the weight because I wanted to work the calories out on Dietwatch)
Put all the ingredients into a 5 pint saucepan top up with water.Put on a low heat for a long time (at least 1 and a half hours) Take out ½ to ⅔ of the soup and put through the blender.Return to saucepan, reheat and serve.
You can use different spices to suit your taste if liked.
Posted to fatfree digest by Maralyn <maralyn.olsen@...> on Jan 09, 1999, converted by MM_Buster v2.0l.