The Irish really know how to blend potatoes and cabbage to make a wonderful, mild flavored, comfort-food soup. The cabbage is a member of the cruciferous vegetable family which has some major cancer fighting nutrients.

1 tablespoon canola oil

1 large onion, diced

3 large potatoes, peeled and cubed

1/2 teaspoon ground thyme

1/2 teaspoon white pepper

1 teaspoon dill weed

6 cups fat-free chicken broth, divided

5 cups coarsely shredded cabbage

1/2 cup fat-free milk

salt and pepper to taste

In a large soup pan, heat oil. Add onions and cook until translucent. Add potatoes and cook an additional 5 minutes, stirring occasionally. Add thyme, white pepper, dill weed, and 4 cups of chicken broth. Bring to a boil. Cover pan and continue to boil gently for 30 minutes or until potatoes are very tender. Using a hand held immersion blender, puree soup. Add cabbage. Cover pan and boil gently for 15 - 25 minutes or until cabbage is tender. Add milk. Season with salt and pepper to taste. If soup is too thick, add additional chicken broth to desired consistency.

Serves 4

Nutritional Information per serving:

Calories: 125
Fat, gm.: 3
Protein, gm.: 5
Carbs, gm.: 20
Cholesterol, mg.: 0
Fiber, gm.: 3.5