Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Soup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- three quarts soup stock
- one-half head of cabbage
- 2 carrots
- 1 onion
- 1 leek
Directions
Two to three quarts soup stock, 2 carrots, 1 onion, one-half head of cabbage, 1 leek and some celery. Slice vegetables quite fine and let them cook in boiling water until quite soft, then let them drip through a strainer. Put vegetables in sauce pan or kettle, pour over the necessary quantity of stock and allow to cook slowly for \y2 hours.