3 C's Soup #1 (Carrot, Cabbage & Cucumber)

⏱ 60 mins 🍽 12 serving(s) 🏷 Greens

This creamy vegetable soup is designed to be both nourishing and appealing, especially for younger palates. It combines shredded carrots, cabbage, and cucumber in a gently spiced, milky broth. The preparation is straightforward, resulting in a comforting and colourful dish. The optional white pepper and turmeric can be omitted for a milder flavour, making it a versatile choice for family dining.

3 C's Soup #1 (Carrot, Cabbage & Cucumber)

Ingredients

  • 20 baby carrots, chopped in very small pieces or 20 baby carrots shredded carrots
  • 6 -8 cups shredded cabbage
  • 6 -8 cups cucumbers, chunks peeled and seeds removed
  • 2 quarts water
  • 1 teaspoon salt or 1 teaspoon salt substitute
  • 1/4 cup margarine
  • 1 tablespoon parsley flakes or 1 tablespoon dried cilantro
  • 1 bay leaf
  • 2 teaspoons Bon Appetit seasoning mix
  • 1 dash chili powder
  • 1 dash nutmeg
  • 1 (12 ounce) can evaporated milk
  • 3 cups milk
  • 1 teaspoon white pepper (optional)
  • 1/8 teaspoon turmeric (optional)

Method

  1. Place the water, carrots, cabbage, cucumber, salt, margarine, cilantro, and bay leaf into a large stockpot and cover it.
  2. Allow the mixture to cook for 20 minutes on low heat.
  3. Remove the pot from the heat and take out the bay leaf.
  4. Stir in the 2 teaspoons of Bon Appetit seasoning, a dash of chili powder, and a dash of nutmeg.
  5. Pour in the evaporated milk and the regular milk.
  6. Gently reheat the soup.
  7. Should any vegetable pieces remain, you can carefully mash them using a potato masher.
  8. Note that for children, the optional white pepper and turmeric were not included.
  9. The grated carrots provide a pleasant colour, enhanced by the chili powder, while turmeric would add a buttery hue.
  10. Check the seasoning and add more salt if needed.

Nutrition (per serving)

Sodium327300 mg

Recipe details

CategoryGreens
AuthorMontana Heart Song