Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Creamy Cabbage And Carrot Soup
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- #74834
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 tablespoon olive oil
1 large onion, finely chopped
4 cloves garlic, minced
2 carrots, thinly sliced
8 cups shredded green cabbage
2 1/2 cups chicken broth
2 1/2 cups water
3/4 cup snipped fresh dill
1/3 cup no-salt-added tomato paste
3/4 teaspoon ground ginger
1/4 teaspoon each salt and pepper
1/3 cup reduced-fat sour cream
directions
In a large Dutch oven or flame-proof casserole, heat the oil over moderate heat. Add the onion and garlic, and saute for 7 minutes or until the onion is soft. Add the carrots and saute for 5 minutes or until the carrots are crisp-tender.
Stir in the cabbage, cover, and cook, stirring occasionally, for 10 minutes or until the cabbage is wilted.
Add the broth, water, dill, tomato paste, ginger, salt and pepper. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes or until the cabbage is very tender.
Stir the sour cream into the soup.
added by
jenifersrecipes
nutrition data
Nutritional data has not been calculated yet.
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