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Beetroot Cabbage Soup

Ingredients

Metric


2 large beets, cooked
¼ small cabbage, red or white
1 medium onion
1 medium sweet potato
1 tbsp tomato paste
700 ml water
1 ½ tsp salt

Spices:
1 tsp garlic powder
1 tsp ground coriander
½ tsp ground cumin

Optional Garnish:
2 tbsp fresh parsley
⅛ tsp ground black pepper

US


2 large beets, cooked
¼ small cabbage, red or white
1 medium onion
1 medium sweet potato
1 tbsp tomato paste
3 cups water
1 ½ tsp salt

Spices:
1 tsp garlic powder
1 tsp ground coriander
½ tsp ground cumin

Optional Garnish:
2 tbsp fresh parsley
⅛ tsp ground black pepper
MAKES4 small / 2 large portions
PREP TIME10 minutes
COOKING TIME30 minutes
TOTAL TIME40 minutes

Cooking Pot

Steps
1Thinly slice cabbage and finely chop the onion. Grate cooked beetroot using a medium-sized grater. Peel and cut the potato into small cubes. Peel and dice the onion. Add all of the ingredients to a large cooking pot.
2Mix and bring to a boil. Cook over low heat for 25 minutes. Partially cover the pot with a lid to allow steam to escape. 
3Transfer to bowls. Garnish with fresh parsley and sprinkle with freshly ground black pepper.

Pressure Cooker

Steps
1Thinly slice cabbage and finely chop the onion. Grate cooked beetroot using a medium-sized grater. Peel and cut the potato into small cubes. Peel and dice the onion. Add all of the ingredients to a pressure cooker.
2Mix to combine.
3Pressure cook for 10 minutes. Wait for the pressure to release naturally.
4Transfer to bowls. Garnish with fresh parsley and sprinkle with freshly ground black pepper.

Nutritional Info
Makes 4 small / 2 large portions
200 Calories per large portion
6g protein
45g carbohydrates
10g fiber
1g fat
High in Vitamins B6, Folate, C, K
High in Potassium
High in Magnesium
High in Manganese
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