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Serve this soup with a thin slice of wholegrain rye toast. You can also serve it cold with a dollop of cream.
1 large onion, chopped
3 cloves garlic, chopped
2 cups cabbage, chopped
2 medium carrots, chopped
1 small turnip, chopped
1 cup mushrooms, chopped
4 large swiss chard leaves & stems, chopped2 small zucchini, finely diced
1 medium tomato; peeled, seeded and chopped
4 rosemary sprigs
1 tsp salt, to taste
1 tsp black pepper, freshly grounded
2 Tbs chives, chopped
- Add all the ingredients to a soup pot and cover with water.
- Bring to a boil then simmer for 1 1/2 to 2 hours or until all the ingredients are tender.
- Puree 2 cups of the soup and mix with remainder.
- Ladle into soup bowls and garnish with chives.
Tip: If you have some chicken or vegetable stock you can add it to the soup. The secret is to have variations of color, texture and flavour.
Calories per serving = 80 (without rye bread)
Source: Chef Daniël
Always consult with your physician or other qualified healthcare provider before embarking on a new diet or exercise program. If you are pregnant or lactating, taking medications, have a health condition or are planning a medical procedure, also consult your health professional. If you have any specific questions about these matters you should consult your doctor or other healthcare provider.