Cabbage Potato Soup Recipe

Updated on June 20, 2020
ShailaSheshadri profile image

Cooking is one of my passions. I like to make nutritious and tasty foods at home.

Cabbage Potato Soup
Cabbage Potato Soup

Unique Blend of Cabbage and Potato

Soups are one of my favorite meals. This cabbage potato soup has a rich, garlicky flavor, and it's an awesome winter dish that will keep you satisfied and warm all day long.

I like to serve this soup on cold winter mornings along with breakfast, but you can certainly serve it anytime. Garnish it with roasted, julienned onions and finely chopped coriander leaves. For a tangier taste, I like to add a few drops of lemon juice just before serving.

To speed up the prep work, I used a chopper to chop the vegetables.

5 stars for Cabbage Potato Soup

Cook Time

Prep time: 10 min
Cook time: 15 min
Ready in: 25 min
Yields: 4 servings

Ingredients

  • 1 small bowl finely chopped cabbage
  • 1/2 cup peeled and chopped potato
  • 1/4 cup finely chopped carrots
  • 4 garlic cloves, chopped
  • 1 green chili, chopped
  • 1/4 cup finely chopped onions (2 teaspoons roasted, for garnishing, remaining for the soup)
  • 1 teaspoon butter
  • 1/4 teaspoon garam masala powder
  • Salt to taste
  • 1 tablespoon finely chopped coriander leaves, for garnishing
  • 1/2 teaspoon butter, olive oil, or any other oil, for sauteing the cabbage
  • 1 teaspoon lemon juice (optional: 1/4 teaspoon per serving)

Instructions

  1. Finely chop the carrot, garlic, and potato in a vegetable chopper. Set aside. Chop the cabbage separately.
  2. In a deep-bottomed pan, saute 2 teaspoons of the finely chopped onion in oil until it becomes golden brown and crispy. Set aside. This is for garnishing the soup.
  3. In the same pan, add some butter and chopped green chilies. Throw in garam masala powder. Stir them together for 30 seconds. Add all chopped vegetables, onions, garlic, except the cabbage.
  4. Saute for 3-4 minutes. Add 4 cups of water and salt.
  5. Let the mixture boil for 6-7 minutes or until the veggies become soft. Turn off the stove.
  6. Transfer the mixture to a mixer jar or blender. Grind or blend until it is smooth. Set aside.
  7. In the same pan, add remaining butter. Throw in the chopped cabbage. Saute for 3-4 minutes or until it becomes tender yet crunchy.
  8. Add vegetable mixture back to the pan. Stir it and give it a nice boil.
  9. Adjust the thickness by adding water. Check for salt and adjust accordingly.
  10. Turn off the stove.
  11. Pour the hot soup equally into 4 bowls. Garnish with some chopped coriander leaves and roasted onions. I added a few drops of lemon juice to each bowl, as well. Enjoy!

Photo Guide

Click thumbnail to view full-size
Step one: Saute the thinly chopped onions in oil until they become dark brown. Set aside. This is for garnishing the soup.Step two: Drop some butter into a heated deep-bottomed pan. Add chopped chilies and garam masala powder. Saute for 15 seconds.Step three: Add finely chopped vegetables (potato, garlic, onion, and carrots). I cut them in a vegetable chopper.Add salt. Saute the veggies over medium heat for 3-4 minutes.Add 4 cups of water. Mix well. Let it boil for 5-6 minutes or until the veggies become soft. Turn off the stove.Step four: Add it to a mixer. Grind to get a smooth liquid. Keep aside.Step five: In the same pan, add a small amount of butter or olive oil. Saute the chopped cabbage. Continue sauteing until it becomes soft yet crunchy.Step six: Add pureed veggies back to the pan. Boil the mixture for 1-2 minutes. Add some more salt if needed. Turn off the stove. Soup is ready!Pour the cabbage potato soup equally into 4 bowls. Add a few drops of lemon juice (optional). Add a few roasted onions and chopped coriander leaves on the top. Sip it hot!
Step one: Saute the thinly chopped onions in oil until they become dark brown. Set aside. This is for garnishing the soup.
Step one: Saute the thinly chopped onions in oil until they become dark brown. Set aside. This is for garnishing the soup.
Step two: Drop some butter into a heated deep-bottomed pan. Add chopped chilies and garam masala powder. Saute for 15 seconds.
Step two: Drop some butter into a heated deep-bottomed pan. Add chopped chilies and garam masala powder. Saute for 15 seconds.
Step three: Add finely chopped vegetables (potato, garlic, onion, and carrots). I cut them in a vegetable chopper.
Step three: Add finely chopped vegetables (potato, garlic, onion, and carrots). I cut them in a vegetable chopper.
Add salt. Saute the veggies over medium heat for 3-4 minutes.
Add salt. Saute the veggies over medium heat for 3-4 minutes.
Add 4 cups of water. Mix well. Let it boil for 5-6 minutes or until the veggies become soft. Turn off the stove.
Add 4 cups of water. Mix well. Let it boil for 5-6 minutes or until the veggies become soft. Turn off the stove.
Step four: Add it to a mixer. Grind to get a smooth liquid. Keep aside.
Step four: Add it to a mixer. Grind to get a smooth liquid. Keep aside.
Step five: In the same pan, add a small amount of butter or olive oil. Saute the chopped cabbage. Continue sauteing until it becomes soft yet crunchy.
Step five: In the same pan, add a small amount of butter or olive oil. Saute the chopped cabbage. Continue sauteing until it becomes soft yet crunchy.
Step six: Add pureed veggies back to the pan. Boil the mixture for 1-2 minutes. Add some more salt if needed. Turn off the stove. Soup is ready!
Step six: Add pureed veggies back to the pan. Boil the mixture for 1-2 minutes. Add some more salt if needed. Turn off the stove. Soup is ready!
Pour the cabbage potato soup equally into 4 bowls. Add a few drops of lemon juice (optional). Add a few roasted onions and chopped coriander leaves on the top. Sip it hot!
Pour the cabbage potato soup equally into 4 bowls. Add a few drops of lemon juice (optional). Add a few roasted onions and chopped coriander leaves on the top. Sip it hot!

Nutritional Information

Nutrition Facts
Serving size: 1
Calories 152
Calories from Fat18
% Daily Value *
Fat 2 g3%
Carbohydrates 14 g5%
Sugar 1 g
Fiber 3 g12%
Protein 5 g10%
Cholesterol 0 mg
Sodium 22 mg1%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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