Cabbage and Celery Soup
With the tangy flavor of whole grain mustard!
15min
132kcal
300mg
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Chop the cabbage up into easy-to-eat pieces. Thinly slice up the celery diagonally, and julienne the leaves. Cut the chicken thigh into small bite-size pieces.
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Heat the olive oil in a pot, add in the chicken thigh, cook until the surface changes color to white.
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Add in the cabbage and celery, and once softened, add in (A), cover with a lid and simmer for 10 minutes. To finish, garnish with the whole grain mustard and celery leaves.
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If whole grain mustard is not on hand, replace with 1/2 tsp of less sodium soy sauce.
Cooking Basics
Cabbage - bite-size pieces
Separate the leaves, remove the core, cut the leaves in half lengthwise, and then stack. Cut into 3 cm (1.2 in.) wide strips, then cut into 3 cm (1.2 in.) wide squares.
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