Mushroom Cabbage Soup Recipe

Mushrooms are low in sodium and safe to be consumed by those who have high blood pressure. This soup has less calories and great for weight loss as mushrooms are low in calories and we have used low-fat Nestlé A+ Milk. A colorful bowl filled with freshly cut, cabbage adding a great content of fiber to the diet makes a perfect soup.

Nutritional info

  • 2.6 gm
    Carbohydrate
  • 0.6 gm
    Protein
  • 5.0 mg
    Calcium
  • 0.2 mg
    Iron
  • 2.9 mg
    Vitamin C
  • 1.3 gm
    Total Fat
  • 65.2 mcg
    Vitamin A
  • 28.7 kcal
    Energy
1/4 Chopped Cup(23.0 gm) Mushroom
2.0 Julienne Tbsp(12.0 gm) Cabbage
2.0 Chopped Tbsp(4.0 gm) Celery Leaves
1.0 Chopped Tbsp(10.0 gm) Capsicum
1.0 Chopped Tbsp(9.0 gm) Carrot
1.0 Chopped Tbsp(13.0 gm) Tomato
1.0 Chopped Tbsp(8.0 gm) Onion
1.0 Chopped Tsp(2.0 gm) Garlic
1.0 Cup(200.0 ml) Vegetable Broth
1.0 Tsp(5.0 gm) Soya Sauce
1/2 Tsp(2.0 gm) Salt
1.0 Tsp(2.0 ml) Olive Oil
  • In a pan add 1 tsp olive oil, 2 tsp chopped garlic and saute well

  • Add 1 tbsp chopped onion saute well, 1 tbsp chopped tomatoes, 1 tbsp chopped capsicum, 2 tbsp julienne Cut cabbage, 1/4 Cup chopped mushroom

  • Saute Well

  • Add 1 tbsp chopped carrot, 1 cup vegetable broth add 1 tsp soya sauce mix well add 1/2 tsp salt and close the lid and cook well

  • Garnish with 2 tbsp chopped celery leaves and serve Hot