Potato Leek Cabbage Soup
170 calories per serving
4 servings
Vegetarian
Soup
Ingredients:
16 oz Potato, peeled and chopped
1.5 cup Leek, sliced
1 cup Cabbage, chopped
5 oz Chicken sausage, removed from casing
3 cups Chicken Broth
1 tsp Salt
1/2 tsp White pepper
1/4 tsp Nutmeg
2 tsp Ghee
1/2 cup Fresh dill, woody stems removed
Instructions:
**This recipe can be made vegetarian by omitting the chicken sausage and making substitutions as listed below**
Add 1 tsp ghee to saucepan over medium heat and cook chicken sausage. Remove from pan and set aside.
To same pot, add remaining ghee and saute leeks and cabbage with salt, white pepper and nutmeg. Cook until wilted and softened, about 10 minutes.
Add chicken broth and potatoes. Cover and bring to a boil. Reduce heat and simmer until potatoes are soft (about 15 minutes).
Transfer half of the soup to a blender and blitz until smooth. Return to the pot and add the cooked chicken sausage. Stir to combine.
Garnish with a healthy handful of dill (and a drizzle of olive oil, if you like).
Substitutions:
Ghee: olive oil, avocado oil, vegetable oil
Chicken broth: vegetable broth