← All recipes

🥬 White Cabbage Cream Soup with Lentils

410 kcal · 50 min · 4 servings

Ingredients

• 600 g White cabbage
• 150 g Green lentils (dry)
• 200 g Leeks
• 1 Liter Chicken broth
• 100 ml Cream (15% fat)
• 20 g Butter
• 8 g Salt
• 2 g Nutmeg (ground)
• 500 ml Water

Instructions

1. 1. Rinse the green lentils in a sieve and place them in a large pot.
2. 2. Slice the leeks into rings and the white cabbage into thin strips (shredded).
3. 3. Melt the butter in a second pot and sauté the leeks for 3 minutes.
4. 4. Add the cabbage and fry it for 5 minutes until it starts to soften.
5. 5. Add the cabbage mix to the lentils. Pour in the broth and water. Bring everything to a boil.
6. 6. Reduce the heat, cover the pot and let the soup simmer for 30 minutes until the lentils are soft.
7. 7. Puree the soup roughly. Stir in the cream and season with salt and nutmeg.

Nutrition per serving

• kcal: 410
• Protein: 18 g · Fett/Fat: 12 g · Carbs: 58 g