- 1 onion, chopped (+- 120 g)
- 1 small cabbage, chopped (+-1kg)
- Curry (up to you how strong taste you like)
- 1 cube of meat bouillon
- +-1l water
- 1 tablespoon olive oil
Directions:
- Fry the curry for the good taste in very little oil (1 tablespoon olive oil)
- Put the chopped onion and cabbage in and fry it a few minutes (not so hot it gets brown)
- Put in the water and meat bouillon cube. The water must cover the cabbage.
- Boil until it softens.
- Mix with a hand blender.
Note:
- this soup is topped with chiken sausage, carrot and leek. For more protein and less fat use chickenbreast, kidney beans or what ever you like.
- also a very good base for low fat chicken curry
Nutritional facts:
Energy: 65 cal
Protein: 4,5 g
Carbohydrates: 9 g (sugar 9 g)
Fat: 2 g (saturated 0,3 g)
Fiber: 6 g
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