|Olive oil||1 Tablespoon|
|Onion||1 Medium, chopped|
|Potatoes||3 Small, chopped|
|Fat free milk||3 Cup (48 tbs)|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Caraway seeds||1⁄2 Teaspoon (Shia Jeera)|
|Grated nutmeg||1⁄2 Teaspoon|
Bring plenty of water to boil in a large pan and remove from heat.
Plunge cabbage into boiling hot water and leave for 10 minutes.
Remove from water, press well to drain and chop finely.
Heat oil in a pan over moderate heat.
Add onion and saute for 2 minutes.
Add cabbage and potatoes and cook for about 15 minutes till tender.
Mix cornflour with 1 tbsp of the measured milk and pour into soup with remaining milk.
Cook for about 2 minutes stirring continuously till thick.
Stir in salt and pepper.
Transfer to a blender, add caraway seeds and nutmeg and blend till smooth.
Return soup to pan and heat through.
Pour hot soup into soup bowls and serve immediately.
Calories 237 Calories from Fat 41
% Daily Value*
Total Fat 5 g7.2%
Saturated Fat 0.98 g4.9%
Trans Fat 0 g
Cholesterol 3.5 mg1.2%
Sodium 364 mg15.2%
Total Carbohydrates 42 g14%
Dietary Fiber 6.7 g27%
Sugars 16 g
Protein 10 g20.8%
Vitamin A 2.8% Vitamin C 119.9%
Calcium 29.5% Iron 10.1%
*Based on a 2000 Calorie diet