Light cabbage stew

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Clean the soup vegetables. From 2 bunches of carrots and celery peel, wash and cut into small pieces. Clean, wash and cut leek into rings. Put the finely chopped soup vegetables into the pot, add about 3 litres of cold water. Add 2 teaspoons of salt, bay leaf and peppercorns, bring to the boil and simmer at low heat for about 1 hour

2. 2

   Peel and wash the carrots and celery from the remaining soup vegetables. Slice the carrots and cut the celery into strips. Clean and wash the leek and cut into rings. Clean, wash and cut the peppers into strips. Peel, wash and dice potatoes. Savoy cabbage clean, wash and cut into pieces. Wash chili, cut lengthwise, remove seeds and cut into fine rings

3. 3

   Pour broth through a sieve into a pot, season with salt and pepper. Heat the stock. Add the vegetables and chilli and simmer over a low heat for about 15 minutes. Wash parsley, dab dry, remove leaves and cut into strips. Add parsley to the soup, season again with salt and pepper

Nutrition Facts

KCAL
130 kcal

CARBS
19 g

FATS
1 g

PROTEINS
10 g