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RED CABBAGE
AND APPLE SOUP
1 medium
leek, chopped
1 clove garlic, crushed
3 cups shredded red cabbage
1/2 cup tomato juice
2 teaspoons balsamic vinegar
1 large green apple, peeled, cored, chopped
1 large potato, peeled, chopped
4 cups chicken stock
2 teaspoons fresh lemon thyme leaves
Cook leek
and garlic in large, heated, nonstick
saucepan, stirring until leek is tender.
Add cabbage, juice, vinegar, apple, potato,
stock and leaves. Simmer, covered, 25
minutes or until potato is tender. Blend
or process soup in batches until smooth.
Reheat without boiling. Divide soup between
serving bowls, top with extra lemon thyme
leaves if desired. |
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Serves 4.
NOTE: Lemon thyme,
like other herbs, is best purchased the day
before, or the actual day, you intend using
it. To keep any unused lemon thyme fresh, wrap
it, unwashed, in paper towelling and store
in a sealed plastic container in the refrigerator.
Per serving: 0.9g
fat, 110 calories.
[Simply
Lite Food, A Collection Of SimplyLite's Best
Recipes] |
