Mediterranean cabbage soup

AUTHOR
Avis Adkins
DIFFICULTY
easy
RATING
4 2
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 1 Tuber Fennel (approx. 250 g)
  • 2 Peppers (e.g. red and yellow)
  • 2 medium-sized tomatoes
  • 250 g Celery
  • 500 g Pointed or white cabbage
  • 1 small uncovered lemon
  • 1 baby onion
  • 1 Garlic clove
  • 1-2 TABLESPOONS Oil (e.g. olive oil)
  • 1-2 TABLESPOONS Tomato paste
  • 2 TABLESPOONS Vegetable broth (instant)
  • 1 Chilli pepper or chilli powder
  • 1 TEASPOON Fennel seeds
  • 1 (425 ml) Can
  • 7-10 Tbsp Artichoke Hearts
  • 7-10 Tbsp salt, white pepper
  • 7-10 Tbsp Basil

Directions

  1. 1

    Cleaning and washing vegetables. Fennel into fine slices,

  2. 2

    Cut the peppers and tomatoes into pieces, celery into slices and cabbage into strips. Wash lemon hot and cut into slices

  3. 3

    Peel and finely dice the onion and garlic. Fry in hot oil in a pot. Sweat tomato paste with. Add 1 1/2 l water, stir in broth. Wash the chili. Add fennel seeds, lemon and prepared vegetables. Bring to the boil and simmer for about 15 minutes

  4. 4

    Drain and halve the artichokes. Add after about 10 minutes, cook along. Season soup to taste, garnish if necessary

Nutrition Facts

KCAL
190 kcal
CARBS
23 g
FATS
6 g
PROTEINS
9 g

Categories & Tags

AppetizerMain dishSoups