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CABBAGE AND CHICKPEA SOUP - RECIPES

RECIPES

Creams and soups

CABBAGE AND CHICKPEA SOUP

CABBAGE AND CHICKPEA SOUP

Ingredients

  • 4 cups of water (1 litre)
  • 1 cube of vegetable broth msg-free or 2 to 3 tablespoons of 30-45ml of dehydrated vegetable broth msg-free
  • 3 to 3 ½ cups (750 to 875 ml) of white or green cabbage chopped in fine strips
  • 1 large onion cut in fines strips or cubes
  • 1 celery stick chopped in fine strips
  • 2 tomatoes chopped in cubes
  • 1 cup (250 ml) of cooked chickpeas
  • 2 tablespoon (30 ml) of fresh parsley chopped or 1 tablespoon of dried parsley (15 ml)
  • 1 teaspoon (5 ml) of dried garlic or 2 minced garlic cloves
  • ½ teaspoon (2 ml) dried basil or freshly chopped
  • Sea salt or vegetable salt to taste
  • Pepper to taste
  • 2 tablespoons (30 ml) of tamari sauce or Bragg

Preparation

  1. Heat water: add broth, cabbage, onions, tomatoes, celery, garlic, parsley and basil.

  2. Let simmer for approximately 30 minutes. Add chickpeas and tamari sauce. Cover and let sit for 15 to 20 minutes. Taste and add salt and pepper.

Lise Guénette, ND.A.
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