This is a special recipe of mine...used to make this years back, but I had totally forgotten about this..my daughter had this in her diary, and she requested me to make this, so that, this recipe also gets documented along with the others.
The soup will be very creamy, but no fresh cream is used, this is so healthy, and can be called a
low-cal soup. This is Vegan too, since no dairy product is used.
Ingredients
For the broth
Potatoes - 4, chopped
White onions - 1, chopped
Cabbage - 4 cups, chopped
Ginger - a small piece
Garlic - 3 pods
For the sauteeing
Olive oil - 2 tsps
Spring onions - 1 bunch
Green bell pepper - 1, chopped fine
Carrots - 2, chopped fine
Cabbage - 2 cups, chopped fine
Salt to taste
Pepper powder to taste
Recipe Cuisine:International; Category: Lunch / Dinner
Prep time: 15 mts; Cooking time: 15 mts
Serves 6-8
All veggies mentioned above for the broth, added in the pressure cooker, water added to immerse the veggies, with garlic and ginger, and pressure cooked for 4 whistles, then allowed to cool down a bit
then hand blended to a smooth p
like this...
Salt and pepper added to taste
In a pan, take 2 tsps olive oil, and on high flames, saute spring onions
then add carrots and green bell peppers
add the chopped cabbage and saute on high flames.
all veggies well sauteed with a pinch of salt
Just before serving, heat the broth, add the crunchy veggies and serve
Serve with Vietnamese spring rolls or bread toasts
This post first appeared in www.malpatskitchen.com
Notes
*Add a cup of milk, if you want.
*Chilli flakes can be sprinkled if you want the soup a little bit spicier.
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