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!
Heat a pressure pan and once hot, add oil and butter along with cloves and bay leaves. Saute for a few seconds.
Add chopped onions, ginger pieces, celery and green chilies.
Fry for about 1 minute on medium high, stirring often.
Add 1 to 1 ½ cups water and pressure cook on high for 1 whistle.
If using the instant pot, pressure cook for 2 minutes and then release pressure.
Remove the whole spices: cloves, ginger, bay leaf and green chilies.
Blend the mixture in a mixie/blender. You can use an immersion blender too.
Add water to the consistency you want, a crushed Maggi seasoning cube (if using), salt to taste and sugar; just a pinch if preferred. Mix well and bring to a boil.
Heat ghee/oil in a small saucepan and once hot, stir in crushed black pepper powder.
Garnish light, healthy and lip-smacking cabbage soup with chopped cilantro/celery leaves/dill leaves and serve hot with garlic bread or even plain toast or a sandwich.
Heat a griddle and once hot, grill the bread slices on both sides on medium until light brown.