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Cabbage Soup

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 1 tbsp Flora Buttery
  • 80 grams chorizo, peeled and diced
  • 1 onion finely diced
  • 2 garlic cloves, chopped
  • 1 Knorr Chicken Stock Pot
  • 1 litre boiling water
  • 2 carrot peeled and diced
  • 0.5 white cabbage
  • 200 grams tinned chopped tomatoes
  • 30 grams pasta shells (dried stellini or small shells)
  • 50 grams soured cream (optional)
  • 0.5 tbsp chives chopped (optional)

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

229kcal

Energy (kJ)

956kJ

Protein (g)

8.3g

Carbohydrate incl. fibre (g)

20.3g

Carbohydrate excl. fibre (g)

16.5g

Sugar (g)

5.4g

Fibre (g)

3.8g

Fat (g)

13.3g

Saturated fat (g)

5.8g

Unsaturated fat (g)

6.8g

Monounsaturated fat (g)

3.8g

Polyunsaturated fat (g)

0.9g

Trans fat (g)

0.0g

Cholesterol (mg)

18mg

Sodium (mg)

815mg

Salt (g)

2.04g

Vitamin A (IU)

5262IU

Vitamin C (mg)

39.4mg

Calcium (mg)

79mg

Iron (mg)

1.53mg

Potassium (mg)

613mg

Total

914kcal

3823kJ

33.3g

81.0g

66.0g

21.5g

15.1g

53.0g

23.2g

27.1g

15.2g

3.5g

0.1g

72mg

3261mg

8.15g

21048IU

157.4mg

316mg

6.11mg

2451mg


  • 1 Melt the Flora Buttery in a large saucepan over a medium to high heat, add the chorizo and cook for 5 minutes until it releases its oils. Now add the onion and cook for 5-10 minutes stirring constantly. Add the garlic and cook for another minute until soft and slightly golden in colour.
  • 2 Add the Knorr Chicken Stock Pot, water, carrots, cabbage and chopped tomatoes. Bring to the boil, and simmer on medium heat for 20 minutes until the vegetables start to soften. Add the pasta and cook for a further 5-8 minutes.
  • 3 Once the pasta is cooked al dente, pour the soup into bowls.
  • 4 Finish each bowl with a dollop of sour cream and a sprinkle with chopped chives if desired.