Did you know that cabbages – these humble looking leafy vegetable heads that come so cheap – can work miracles?
Richer in Vitamin C than oranges, cabbages help in reducing free radicals from the body, aids in treating constipation, stomach ulcers, skin disorders, eczema, jaundice, scurvy, rheumatism, gout, heart disorders and for the fitness buff, cabbage is tops for weight loss as well.
Carrots are an excellent source of beta-carotene which helps fight cancer, Vitamin D for improving eyesight, and fiber among others. Carrots are also good for people suffering from obesity, poisoning of the blood, gum disease, insomnia, inflamed kidneys, Alzheimer’s disease, colitis and ulcer among others.
Combine these two powerful vegetables and you’ve got one healthy mix on your soup bowl. Here’s how:
Ingredients
(Serves 4)
2 garlic cloves, minced
2 carrots, thinly sliced
1 tablespoon of coconut oil
1 large onion, finely chopped
8 cups shredded green cabbage
2 1/2 cups chicken stock
3/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup reduced-fat sour cream
3/4 cup snipped fresh dill
1/3 cup low-sodium tomato paste
Method
Heat oil in a suitable pan over a medium flame. Add chopped garlic and onion, and cook for 5 to 7 minutes until the onion is soft. Add the carrots and cook for a further 5 to 7 minutes.
Stir in the cabbage and cover, stirring occasionally for 10 minutes or until it is suitably wilted.
Add 2 and a half cups of water, the stock, dill, ginger, and tomato paste. Bring to boil, and the simmer for quarter of an hour or until the cabbage is tender. Stir in sour cream (optional) just before serving, and season with salt and pepper to taste.
Celery Soup Recipe
The familiar crunch of celery and its salty taste has made it a staple in soups and salads. It is a particular favorite in health food recipes, as celery is known to reduce blood pressure, balance the body’s pH levels, replace lost electrolytes, aid in bowel movements and contain several anti-cancer elements. It is a great source of nutrients such as vitamins and amino acids, and it has the bonus of providing a delicate flavor to any recipe, such as the one here, to warm the stomach.
Ingredients
(Serves 6)
Celery – 450 grams
Chasel Blue or Blue Wensleydale – 150 grams, crumbled and rind removed
Butter – 50 grams
Potato – 1, peeled and diced
Onion – 1, finely chopped
Vegetable stock – 570 ml
Single cream – 150 ml
White bread – 110 grams, crusts removed and cubed
Walnut oil – 4 tablespoons
Salt and freshly milled pepper to taste
Method
Separate the stalks of celery and trim.
Leave the celery leaves for garnish.
Wash the celery stalks then slice thinly.
Melt the butter in a saucepan.
Stir in the celery, onion and potato.
Mix well, cover and simmer for 10 minutes on low heat.
Add the vegetable stock.
Cover and simmer for 30 minutes.
Remove pan from heat.
Stir in the cream.
Blitz the soup with the blue cheese using a hand blender or liquidizer.
Return the soup to the fire and heat on low.
Add salt and pepper to taste.
Heat the walnut oil in a frying pan.
Fry the bread cubes until golden then drain.
Serve the soup with the croutons and chopped celery leaves.
