Cabbage Soup with Green and Cauliflower

Description

If the children are young, it's best to chop both the green cabbage and cauliflower very finely: this will make it easier for them to eat the soup. Additionally, this gives the soup a more refined flavor.

Ingredients

• White Cabbage - 10.6 oz
• Cauliflower - 10.6 oz
• Carrot - 5.3 oz
• Onion - 5.3 oz
• Rice - 3.5 oz
• Cream - 3 fl oz
• Chicken Broth - 2½ l
• Bay leaf - 1 piece
• Vegetable Oil - 0 fl oz
• Salt - to taste
• Ground Black Pepper - to taste

Step by Step guide

Step 1

Finely chop the onion and carrot, and sauté the vegetables in a deep skillet with vegetable oil for two minutes.

Step 2

Add finely chopped white cabbage to the saucepan. Sauté it together with the onion and carrot for three minutes, then pour in the chicken broth, add a bay leaf, bring the broth to a boil, and then reduce the heat and simmer for another fifteen minutes.

Step 3

Add the rice to the soup, and after ten minutes, add the finely chopped cauliflower. After another seven to eight minutes, the soup will be ready — just season it with salt and pepper, and before serving, stir in some low-fat cream.

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