Cabbage and Ginger Soup
Preparation
15 minutes
Cooking
30 minutes
Portions
6-8
Food storage
3 days in the fridge. Can be frozen.
Recipe: Illustrated version
A recipe that’s easy to follow, with illustrations and simple steps Download the PDFCategories
Ingredients
- 15 ml (1 tbsp) canola oil
- 250 ml (1 cup) smoked ham, diced (about 1 thick slice / 125 g)
- 1 small yellow onion, chopped (about 125 ml / ½ cup)
- 1.5 L (6 cups) green cabbage, minced
- Salt and pepper to taste
- 1 carrot, grated
- 5 ml (1 tsp) fresh ginger, finely chopped Or 1 clove of finely chopped garlic
- 1.5 L (6 cups) chicken broth
Preparation
- In a large pot over medium-high heat, heat the oil; add the ham and cook, stirring occasionally, until lightly coloured (about 2 minutes).
- Add onion and cabbage, then salt and pepper. Cook 5 minutes, stirring regularly.
- Add carrot, ginger and broth. Mix together.
- Bring to a boil, reduce heat and simmer gently for 20 minutes.
Variations:
-
- Add chopped leek or diced potatoes to this cabbage soup.
- Add a bay leaf at the same time as the chicken broth.
