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LIGHT AND HEALTHY CABBAGE SOUP

A simple, warm and comforting bowl of goodness with minimal ingredients but maxed on taste! Paired with lightly toasted garlic bread, it makes for a quick meal any time!

Course Appetizer, Brunch, Main Course, Soup
Cuisine American, Indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Author Vanitha Bhat

Ingredients

  • 3 cups roughly chopped cabbage
  • 1 small onion roughly chopped
  • ¼ cup chopped celery (or carrots)
  • 1 small green chili sliced
  • 3 cloves
  • 1 bay leaf
  • 1 inch ginger
  • 1 cube Vegetarian Maggi cube optional
  • ¼ to ½ teaspoon sugar
  • Salt to taste
  • 2 tablespoons oil
  • 1 tablespoon butter
  • Coriander leaves/cilantro for garnishing

FOR SEASONING:

  • 2 tablespoons ghee/clarified butter
  • 1 teaspoon freshly ground black pepper

SERVING SUGGESTIONS:

Garlic bread:

  • Few slices of bread French or regular bread slices
  • ¼ cup salted butter (oil if vegan)
  • 2 garlic cloves
  • 1 tablespoon finely chopped cilantro/coriander leaves
  • ½ teaspoon freshly ground black pepper

Instructions

  1. Wash, peel and chop ginger into 2 to 3 large pieces

  2. Heat a pressure pan and once hot, add oil and butter along with cloves and bay leaves. Saute for a few seconds.

  3. Add chopped onions, ginger pieces, celery and green chilies.

  4. Fry for about 1 minute on medium high, stirring often.

  5. Stir in chopped cabbage and sauté again for 2 minutes.

  6. Add 1 to 1 ½ cups water and pressure cook on high for 1 whistle.

  7. If using the instant pot, pressure cook for 2 minutes and then release pressure.

  8. Remove the whole spices: cloves, ginger, bay leaf and green chilies.

  9. Blend the mixture in a mixie/blender. You can use an immersion blender too.

  10. Add water to the consistency you want, a crushed Maggi seasoning cube, salt to taste and sugar. Mix well and bring to a boil.

  11. Once it comes to a boil, lower the heat and simmer on medium low for 5 minutes.
  12. Meanwhile, prepare the seasoning.

TO MAKE THE SEASONING:

  1. Heat ghee in a small saucepan and once hot, stir in crushed black pepper powder.
  2. As soon as you see the spice sizzle, remove and add the seasoning to the simmering soup.
  3. Garnish light, healthy and lip-smacking cabbage soup with chopped cilantro/celery leaves and serve hot with garlic bread.

TO MAKE THE GARLIC BREAD:

  1. Soften butter and mix in grated garlic, freshly ground black pepper and chopped cilantro; mix well to combine.
  2. Slice your choice of bread. Slather the garlic butter on both sides.

  3. Heat a griddle and once hot, grill the bread slices on both sides on medium until light brown.

  4. Serve slightly crisp garlic bread with hot and soothing cabbage soup.
  5. Enjoy and Happy Cooking Foodie Friends!

Recipe Notes

  • You can make a similar soup with cauliflower, bottle gourd, pumpkin, carrots, potato etc.
  • Adjust the amount of spices according to taste.
  • For a creamier texture, feel free to stir in some cream or even coconut milk.
  • For a totally vegan option, avoid butter and ghee