Tomato Cabbage & Parmesan Soup
Basil, Tomatoes and Parmesan are perfect ingredients together and the best thing about this soup is that you cannot really taste the cabbage. What an easy way to get greens into your diet!
One serving : Carb 14g 155 Kcals
Makes 2 large servings
400ml – 1 tin of tomatoes
200g (1/3 of a large head) savoy cabbage / green cabbage
20g (1/2 a matchbox size) parmesan cheese
100g Quark Cheese (for the protein) or 50g Philadelphia Cream cheese
10g – a full handful of basil leaves
1 Kallo vegetable stock cube or a beef stock cube/ Sadie’s beef broth
Boil 500ml of water and mix the vegetable stock cube.
Wash and roughly chop the cabbage into a saucepan and cover with the stock mix and bring to the boil
Pour in the tinned tomatoes, bring back to the boil and then blend the contents of the saucepan using a hand blender.
Stir in the parmesan cheese and quark and it will soften and melt in – stir well and leave on a gentle heat
Blend in the basil or leave them roughly chopped – you decide
Add additional water or less depending on how you like the consistency of a soup
Soups always taste best when reheated later that day or the following day as the the flavours really come together.