Cabbage Soup with Vegetables


Serves: 8
Total Calories: 81

Ingredients

1 tablespoon vegetable oil
1 small onion, thinly sliced
1 to 3 fresh green chili pepper, such as serrano, stemmed
2 large round white potatoes, or any potato, finely chopped
4 to 5 cups finely chopped fresh vegetables, such as celery, beets, greean beans, cauliflower, carrots, bell peppers, and any others
1 head green cabbage (small), shredded
2 cups finely chopped greens, such as spinach, mustard, turnip, or bett greens, or any others
2 large tomatoes, coarsely chopped
4 to 5 cups water
1 cup finely chopped fresh cilantro, including soft stems
1/2 cup finely chopped fresh curry leaves
3 tablespoons fresh lemon juice
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black peppercorn, or to taste
2 teaspoons dried mint leaves
1 teaspoon Garam Masala

Directions:

1. Heat the oil in a large stockpot or saucepan over medium heat and cook the onions and green chili peppers about 5 minutes. Add the potatoes, chopped vegetables, cabbage, greens, and tomatoes and cook, stirring, another 5.minutes.

2. Add the water and bring to a boil over high heat. Then, cover the pan and cook until the vegetables are tender, about 15 minutes. Mix in all the remaining ingredients and cook until everything is nice and soft, about 15 minutes more, then serve.

VARIATION: Add about a cup of skinless, boneless chicken or fish pieces with the vegetables in Step 1, for added flavor and protein.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 81
Calories from Fat: 15

This Cabbage Soup with Vegetables recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.


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