Of which 6.1 g sugars and 1.2 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Vitamin K (cabbage) · Vitamin C (cabbage) · Potassium (potato)
Allergens none
Old-fashioned cabbage soup
The soup you grew up with, with the cabbage going in only at the end so it keeps its color.
Ingredients
- 400 g (14 oz) Portuguese kale (couve galega) or collard greens, cut into thin strips
- 2 medium potatoes, cut into pieces (300 g / 10½ oz)
- 1 carrots, sliced into rounds (80 g / 2¾ oz)
- 1 onion, quartered (150 g / 5½ oz)
- 2 cloves garlic (6 g)
- 1½ liters (6¼ cups) water
- 3 tbsp olive oil (30 g / 1 oz)
- salt, to taste
Method
- Put the potatoes, carrot, onion and garlic in a saucepan with the water and a little salt.
- Cover and simmer for 15 minutes, until the vegetables fall apart when pressed with a fork.
The full method (5 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Thermomix® & Co.”. The English edition is coming soon.
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