4 Servings
2 1/2 cups cabbage, shredded
2 onions, large, thinly sliced
1 potato,
large, pared and thinly sliced
3 cups skim milk
2 tablespoons plain nonfat
yogurt
1 tablespoon dill weed
1/2 teaspoon caraway seeds
1/2 teaspoon freshly
ground black pepper, (optional)
1 cup water
In a heavy saucepan over
medium high heat, combine cabbage, onions, potato and water. Bring to a boil,
reduce
heat, cover and simmer until vegetables are tender. Drain liquid from vegetables
and discard. Place vegetable mixture in a blender. Add milk, yogurt, 1/2 teaspoon
dill, caraway and pepper. Process until smooth. Return to pan and cook 15 minutes
longer. Serve hot. Sprinkle with dill when soup is served.
Amount Per Serving
Calories 178 Calories from Fat 6
Percent Total Calories
From:
Fat 3% Protein 22% Carb. 75%
Nutrient Amount per Serving Value
Total Fat 1 g 1%
Saturated Fat 0 g 1%
Cholesterol 3 mg 1%
Sodium 116 mg 5%
Total Carbohydrate 33 g 11%
Dietary Fiber 1 g 6%
Sugars 0 g
Protein 10 g
Vitamin A 9% Vitamin C 61% Calcium 0% Iron 9%
