Name: Corned Beef and Cabbage Soup
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 6 servings
Ingredients: 15 g garlic; 3 black peppercorns; ½ tsp yellow mustard seeds; 80 g brown onion, cut in quarters; 1 rasher streaky bacon *optional (omit for halal); 35 g leafy celery ends; 35 g carrot; 2 tsp oil; 1500 g chicken bone broth or chicken stock; 100 g cooked corned beef, cut into thin slicces; 1 tsp curry powder; ½ tsp ground turmeric; ½ tsp salt; 100 g celery, sliced; 150 g carrot, peeled and sliced; 400 g cabbage, chopped roughly; 150 g cooked corned beef, sliced thin and cut in half

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AuthorLe-ThermiqueCategorySoupsDifficultyBeginner

Yields6 Servings

Prep Time5 minsCook Time35 minsTotal Time40 mins

INGREDIENTS :

Broth Base

15 g garlic

3 black peppercorns

½ tsp yellow mustard seeds

80 g brown onion, cut in quarters

1 rasher streaky bacon *optional (omit for halal)

35 g leafy celery ends

35 g carrot

2 tsp oil

1500 g chicken bone broth or chicken stock

100 g cooked corned beef, cut into thin slicces

1 tsp curry powder

½ tsp ground turmeric

½ tsp salt

Steamer

100 g celery, sliced

150 g carrot, peeled and sliced

400 g cabbage, chopped roughly

150 g cooked corned beef, sliced thin and cut in half

COOKING METHODS :

Broth Base
- Add garlic, peppercorns and mustard seeds into mixing jar to chop.
Settings: Timer: 3 Seconds / Speed 9

- Add quartered onion, bacon, leafy celery ends, and unpeeled carrot to chop.
Settings: Timer: 4 Seconds / Speed 6

- Add oil into mixing jar and fry . without measuring cup
Settings: Timer: 5 Minutes / Speed: 2 / Temperature: 110°C

- Blend.
Settings: Timer: 20 Seconds / Speed 9

- Add curry powder, turmeric, salt, chicken bone broth or chicken stock and half the corned meat to the broth base.

Steam
- Place the sliced celery, carrot and cabbage in the deep steamer with the remaining half of corned meat.
- Select preset mode R- “STEAM “ Auto Settings Timer : 30 Minutes / Temperature: 120°C

- Once cooked spoon the vegetables and corned meat into serving bowls and pour over the broth.
- Garnish with coriander.

Nutrition Facts

6 servings

Serving size

bowls

Amount per serving
Calories338

% Daily Value *
Total Fat 17.2g23%
Saturated Fat 5.9g30%
Cholesterol 92mg31%
Sodium 626mg28%
Total Carbohydrate 6.1g3%
Dietary Fiber 1.6g6%
Total Sugars 2.4g
Protein 38.4g

Calcium 3mg1%
Iron 45mg250%
Potassium 543mg12%
Vitamin D 0mcg0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients
INGREDIENTS :
Broth Base
15 g garlic
3 black peppercorns
½ tsp yellow mustard seeds
80 g brown onion, cut in quarters
1 rasher streaky bacon *optional (omit for halal)
35 g leafy celery ends
35 g carrot
2 tsp oil
1500 g chicken bone broth or chicken stock
100 g cooked corned beef, cut into thin slicces
1 tsp curry powder
½ tsp ground turmeric
½ tsp salt
Steamer
100 g celery, sliced
150 g carrot, peeled and sliced
400 g cabbage, chopped roughly
150 g cooked corned beef, sliced thin and cut in half

Directions
COOKING METHODS :
1
Broth Base
- Add garlic, peppercorns and mustard seeds into mixing jar to chop.
Settings: Timer: 3 Seconds / Speed 9

2
- Add quartered onion, bacon, leafy celery ends, and unpeeled carrot to chop.
Settings: Timer: 4 Seconds / Speed 6

3
- Add oil into mixing jar and fry . without measuring cup
Settings: Timer: 5 Minutes / Speed: 2 / Temperature: 110°C

4
- Blend.
Settings: Timer: 20 Seconds / Speed 9

5
- Add curry powder, turmeric, salt, chicken bone broth or chicken stock and half the corned meat to the broth base.

Steam
- Place the sliced celery, carrot and cabbage in the deep steamer with the remaining half of corned meat.
- Select preset mode R- “STEAM “ Auto Settings Timer : 30 Minutes / Temperature: 120°C

6
- Once cooked spoon the vegetables and corned meat into serving bowls and pour over the broth.
- Garnish with coriander.

Notes

Corned Beef and Cabbage Soup
Ingredients Directions

Ingredients

Directions

Notes

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