Beetroot Cabbage Soup
Ingredients
Metric
400 g ~ 2 large beets, cooked
200 g ~ ¼ small cabbage, red or white
100 g ~ 1 medium onion
120 g ~ 1 medium sweet potato
1 tbsp tomato paste
720 ml water
Salt & Spices:
1 ½ tsp salt
1 tsp garlic powder
1 tsp ground coriander
½ tsp ground cumin
Optional Garnish:
2 tbsp fresh parsley
⅛ tsp ground black pepper
US
13 oz ~ 2 large beets, cooked
7 oz ~ ¼ small cabbage, red or white
3 oz ~ 1 medium onion
4 oz ~ 1 medium sweet potato
1 tbsp tomato paste
3 cups water
Salt & Spices:
1 ½ tsp salt
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 the cabbage and finely chop the onion. Grate the cooked beetroot using a medium-sized grater. Peel and cut the sweet potato into small cubes. Add all ingredients to a large cooking pot.
2Mix and bring to a boil. Reduce the heat to low and cook for 25 minutes, partially covering the pot with a lid to allow steam to escape.
3Transfer to bowls. Garnish with fresh parsley and a sprinkle of ground black pepper.
Pressure Cooker
Steps
1Thinly slice the cabbage and finely chop the onion. Grate the cooked beetroot using a medium-sized grater. Peel and cut the sweet potato into small cubes. Add all ingredients to a pressure cooker.
2Mix to combine.
3Pressure cook for 10 minutes. Let the pressure release naturally.
4Transfer to bowls. Garnish with fresh parsley and a sprinkle of ground black pepper.
Nutritional Info
Makes 4 small / 2 large portions198 Calories per large portion
6g protein
46g carbohydrates
11g fiber
0g fat
6g protein
46g carbohydrates
11g fiber
0g fat
High in Vitamin B6
High in Folate
High in Vitamin C
High in Vitamin K
High in Potassium
High in Magnesium
High in Manganese
High in Folate
High in Vitamin C
High in Vitamin K
High in Potassium
High in Magnesium
High in Manganese
Thank you for rating this recipe!
