Ingredients:
1 large onion, thinly sliced
3 garlic cloves, crushed
1 lb potatoes, peeled and chopped into bite-size chunks
4 cups of vegetable stock
1 cabbage, washed and chopped
1 can cannellini beans, drained
2 tbsp fresh parsley, chopped
2 tbsp olive oil
Salt and pepper to taste
Instructions:
Heat 2 tbsp of olive oil in a non-stick frying pan and sautى the
onion until tender. Then add the garlic and stir for a minute.
Stir in the potatoes and cook for about 5 minutes, stirring
occasionally. Pour in the stock and parsley and simmer for about
10 minutes. Add the cabbage and beans and bring to a quick
boil. Reduce heat and allow to simmer for a further 15 minutes.
Check seasoning. Place soup into a blender and process until
smooth - add more water/stock if necessary.
Serve immediately in soup bowls, sprinkle with cheese and enjoy
with crusty bread.
Healthy
Cabbage Soup
Tofu and
Potato Salad
Ingredients:
6 medium potatoes, washed, peeled, cooked and diced
3 celery stalks, sliced
2 medium carrots, grated
1 tbsp green onion, fnely sliced
1 tbsp fresh parsley, chopped
1 cup cooked peas
Dressing:
1 block medium frm tofu, drained and mashed
1 tsp sugar
1 tsp Dijon mustard
1 tsp paprika
2 tsp white wine vinegar
Pinch of garlic powder
3 tbsp extra-virgin olive oil
1.5 tbsp lemon juice
Salt and pepper
Instructions:
Place all vegetables in a bowl and mix.
Add all dressing ingredients in a food processor and blend until
smooth. Adjust seasoning. Then pour over the vegetables, toss
and enjoy.
Recipes
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