Try this Goan Ginger-Scented Tomato and Cabbage Soup recipe, or contribute your own.
Suggest a better descriptionCook pasta until al dente. Drain & set aside. Lightly saute onion & garlic in olive oil until softened. Stir in ginger & carrot & cook for a few monents. Add tomatoes, stock & cabbage. Cook over medium heat until the vegetables are tender, 15 to 20 minutes. Adjust seasonings if necessary. Ladle soup over several spoonfuls of cooked pasta. Season with fresh mint & serve immediately.
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Serving Size: 1 Serving (2117g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 121 | ||
Calories from Fat: 15 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 8498.8mg | 293 % | |
Potassium 1.2mg | 0 % | |
Total Carbohydrate 27.1g | 8 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 27.1g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 121
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