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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This soup is really good with Cheese and Herb Corn Muffins Ingredients:
1 1/2 tablespoons canola oil |
2 medium onions, grated or minced |
4 cups white cabbage, grated or finely shredded |
2 medium carrots, peeled and grated |
1 medium parsnips or 1 medium turnip, peeled and cut into 1/4 inch dice |
1 stalk celery, finely diced |
vegetable stock (as needed) or water (as needed) |
1/3 cup quick-cooking oats |
2 teaspoons salt free herb and spice seasoning mix |
1 teaspoon dried dill |
2 -3 tablespoons apple cider vinegar, to taste |
1 1/2-2 cups low-fat milk or 1 1/2-2 cups soymilk, as needed |
salt and pepper |
low-fat sour cream (optional) or plain yogurt (optional) |
Directions:
1. Heat the oil in a large soup pot.
2. Add the onions and saute over medium heat until golden.
3. Add the cabbage, carrots, parsnip or turnip, and celery along with just enough stock or water to cover.
4. Bring to a simmer, then simmer gently, covered, until the vegies are nerly tender, about 20-25 minutes.
5. Stir in the oats, seasoning mix, dill and vinegar, and simmer for another 10-15 minutes or until the vegies are done.
6. Stir in the milk as needed, then season to taste with salt and pepper.
7. Simmer just until the soup is heated through Serve if you like, with a small dollopof sour cream or yogurt.
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