Zucchini no noodle lasagna with oyster mushrooms

Cabbage Soup

0

by: ronmerlin






Healthy cabbage and vegetable sou




ingredients

Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 6

1/2 cabbage

2 carrots, sliced

1 sweet onion, diced

2 tablespoons olive oil

14.5 oz can diced tomatoes in juice

32 oz chicken broth

2 cups water

salt and pepper to taste

Nutrition Facts
Cabbage Soup

Servings Per Recipe: 6

Amount per Serving

Calories: 86

  • Total Fat: 5 g
  •     Saturated Fat: 0.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 682.3 mg
  • Total Carbs: 9.7 g
  •     Dietary Fiber: 3.1 g
  •     Sugars: 5 g
  • Protein: 2.3 g
VIEW DETAILED NUTRITION

how is this calculated?

Download Nutrition Facts Widget Code

preparation

Zucchini no noodle lasagna with oyster mushrooms 1.   Method of Preparation:

5.  Add olive oil to pressure cooker and turn heat to medium.

7.  Add onions, carrots and saute until onions are soft.

9.  Add the balance of the ingredients to the pressure cooker, cover, and turn to high heat.

11.  When it starts to emit a steady stream of steam, turn to low and let cook for 15 minutes.

13.  Turn off heat, and let cool down normally.

15.  Open, taste, and season with salt and pepper as needed.

19.  If not using a pressure cooker, follow the same instructions but use a large sauce pan or pot and after sauteeing, simmer the soup until carrots and cabbage are tender, 30 - 45 minutes.

.

related recipes

comments

Your email address will not be published. Required fields are marked *

Rate the recipe!