Fridge Friend Recipes
Mushroom, Cabbage and Onion Soup with Herbs recipe
A comforting, savoury soup made with mushrooms, cabbage and onion, lifted by fresh herbs. It is wholesome, simple and perfect with toast or on its own.
35 min · Easy · British Jump to method
Ingredients
- 250g Mushrooms
- 250g Cabbage
- 1 Onion
- 2 tbsp Herbs
- 100g Green Leafy Vegetables
- 1 tbsp Cooking Oil
- 1.2L Water
- 1 tsp Salt
- 1/2 tsp Black Pepper
| Nutrition | Per serving |
|---|---|
| Calories | 56 kcal |
| Protein | 2.7 g |
| Carbohydrates | 8.3 g |
| Fat | 2 g |
| Saturated fat | 0.3 g |
| Fibre | 2.9 g |
| Sugar | 3.6 g |
| Sodium | 620 mg |
Why this works
A very light, vegetable-based soup that is low in calories and fat, but relatively high in sodium due to added salt.
Vitamin and antioxidant rich. Mushrooms, cabbage and leafy greens contribute vitamin C, folate and a range of protective plant compounds.
Supports gut health. The mix of cabbage, mushrooms and leafy vegetables provides fibre and naturally occurring prebiotic compounds.
Sodium is fairly high. 1 tsp salt across 4 servings gives a notable sodium load per bowl, which may be a concern for blood pressure.
Method
- Slice the onion and mushrooms, then shred the cabbage and chop the green leafy vegetables.
- Heat a little plain cooking oil in a large pan and soften the onion for 5 minutes.
- Add the mushrooms and cook until browned, then stir in the cabbage and green leafy vegetables.
- Cover with water, season with salt and black pepper, and simmer for 15 minutes until everything is tender.
- Stir through chopped herbs just before serving.
Other Mushroom Recipes
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