Corned Beef and Cabbage Soup

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AuthorLe-ThermiqueCategoryDifficultyBeginner

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 :
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.

Nutrition Facts

Serving Size bowls

Servings 6


Amount Per Serving
Calories 338
% Daily Value *
Total Fat 17.2g27%
Saturated Fat 5.9g30%
Cholesterol 92mg31%
Sodium 626mg27%
Potassium 543mg16%
Total Carbohydrate 6.1g3%
Dietary Fiber 1.6g7%
Sugars 2.4g
Protein 38.4g77%

Calcium 3%
Iron 45%
Vitamin D 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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.

Corned Beef and Cabbage Soup

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