Cabbage Potato Soup Recipe
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.
- 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)
- Finely chop the carrot, garlic, and potato in a vegetable chopper. Set aside. Chop the cabbage separately.
- 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.
- 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.
- Saute for 3-4 minutes. Add 4 cups of water and salt.
- Let the mixture boil for 6-7 minutes or until the veggies become soft. Turn off the stove.
- Transfer the mixture to a mixer jar or blender. Grind or blend until it is smooth. Set aside.
- In the same pan, add remaining butter. Throw in the chopped cabbage. Saute for 3-4 minutes or until it becomes tender yet crunchy.
- Add vegetable mixture back to the pan. Stir it and give it a nice boil.
- Adjust the thickness by adding water. Check for salt and adjust accordingly.
- Turn off the stove.
- 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!
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|Serving size: 1|
|Calories from Fat||18|
|% Daily Value *|
|Fat 2 g||3%|
|Carbohydrates 14 g||5%|
|Sugar 1 g|
|Fiber 3 g||12%|
|Protein 5 g||10%|
|Cholesterol 0 mg|
|Sodium 22 mg||1%|
|* 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.|