Saturday, January 28, 2017

Posted by Mala at 1:00:00 AM No comments

This is a special recipe of mine...used to make this years back, but I had totally forgotten about 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.

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
*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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