Serve up a little luck o' the Irish with this updated version of a hearty healthy cabbage soup!
Author: American Institute for Cancer Research
Serves: 5 person(s)
Preparation Time: 25 mins
1 tsp canola oil
1 medium onion, chopped
1/2 cup peeled cubed potato
1/4 tsp ground nutmeg (1/4 - 1/2 tsp, or to taste)
2 Tbsp flour
2 cup reduced-fat (2%) milk
2 cup fat-free, reduced-sodium chicken broth
1 Tbsp chopped fresh flat-leaf parsley
1 Tbsp chopped fresh chives
2 Tbsp grated Parmesan cheese
1 pinch each of salt and black pepper
Add canola oil to a large heavy saucepan. Sauté the onions until they are tender but not brown (about 10 minutes). Add the cabbage and cubed potato and cook, stirring, about 5 minutes. Add the nutmeg and flour and stir for 2 minutes. Gradually add the milk and broth. Bring it to a boil, stirring often. Reduce the heat and simmer until vegetables are tender, about 20 minutes. Set it aside to cool.
Purée the soup in batches, if necessary, in a blender or food processor until it is smooth. Return the soup to the saucepan, season with salt and pepper. Bring it to a simmer, ladle into bowls and sprinkle with parsley, chives and Parmesan.
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