3 Delicious Low Calorie and Vegetarian Recipes For Bread, Cabbage, and Carrot Soup
- ½ lb. of stale crusts of Allinson wholemeal bread
- 4 onions
- 2 turnips
- 1 stick of celery
- 1 oz. of butter
- ½ oz. of finely chopped parsley
- 8 pints of water
- ½ pint of milk
Soak the crusts in the water for 2 hours before they are put over the fire. Cut up into small dice the vegetables; add them to the bread with the butter and pepper and salt to taste.
Allow all to simmer gently for 1 hour, then rub the soup through a sieve, return it to the saucepan, add the milk and parsley, and, if the flavor is liked, a little grated nutmeg; boil the soup up and serve at once.
- 1 fair-sized cabbage
- a large Spanish onion
- 1-1/2 oz. of butter
- Pepper and salt to taste
- ½ saltspoonful of nutmeg
- 1-1/2 pints of milk
- 2 tablespoonfuls of Allinson fine wheatmeal
After preparing and washing the cabbage, shred up very fine, chop up the onion, set
these two in a saucepan over the fire with 1 quart of water, the butter and seasoning, and let all cook gently for 1 hour, or longer it the vegetables are not quite tender. Add the milk and thickening when the vegetables are thoroughly tender, and let all simmer gently for 10 minutes; serve with little squares of toasted or fried bread, or Allinson plain rusks.
- 4 good-sized carrots
- 1 head of celery
- 1 onion
- 3 oz. of Allinson wholemeal bread without crust
- 1 oz. of butter, pepper and salt
- 1 blade of mace
Wash, scrape, and cut the carrots into dice. Prepare and cut up the onions and celery. Set the vegetables over the fire with 3 pints of water, adding the mace and seasoning.
Let all cook until quite soft, which will probably be in 1-1/2 hours. If the carrots are old, they will take longer cooking.
When the vegetables are tender, rub all through a sieve, return the soup to the saucepan, add the butter, allow it to boil up, and serve with sippets of toast.