Masala Cabbage Soup Recipes

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CABBAGE SOUP



Cabbage Soup image

Cabbage can be boring but in this soup it is very tasty..the ground red pepper, etc..really enhances this soup !

Provided by Patricia Manson

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

1 cup water
2 cups chicken broth
2 cups shredded cabbage
1 cup chopped celery
1 cup diced potato
1/2 cup diced onion
1/2 cup chopped green pepper
ground red pepper
ground ginger
ground black pepper
ground cinnamon
ground cloves

Steps:

  • Place the broth and water in soup pot, add cabbage, celery, potatoes, onion and green pepper.
  • Bring to a boil over high heat.
  • Reduce the heat, cover and simmer until the vegetables are tender.
  • Season to taste with the red pepper, ginger, black pepper, cinnamon and cloves.
  • **Ifyou are able to purchase an anise root, place in soup pot. Take out after vegetables are cooked.

Nutrition Facts : Calories 72.9, Fat 0.9, SaturatedFat 0.2, Sodium 405.2, Carbohydrate 12.5, Fiber 2.8, Sugar 3.5, Protein 4.2

MASALA CABBAGE SOUP



Masala Cabbage Soup image

I wanted to make cabbage soup, but my Indian palette loves spices, so decided to Indianize cabbage soup. Hope you enjoy it as much as I did!

Provided by bavscookin

Categories     Cabbage Soup

Time 40m

Yield 2

Number Of Ingredients 10

2 tablespoons olive oil
2 serrano chile peppers, halved
2 cloves garlic, sliced
1 teaspoon chopped ginger
1 cup coarsely chopped onion
1 cup chopped potatoes
2 cups coarsely chopped cabbage
5 cups chicken stock
1 teaspoon garam masala, or to taste
salt to taste

Steps:

  • Heat olive oil in a saucepan over medium heat. Cook and stir serrano peppers, garlic, and ginger in the hot oil until fragrant, 15 to 20 seconds. Add onion; cook and stir until softened and transparent, 10 to 15 minutes.
  • Mix potatoes into onion mixture and cook for 2 minutes. Add cabbage and cook for 2 minutes more. Pour chicken stock over cabbage mixture; bring to a boil. Reduce heat and simmer until potatoes are softened, 10 to 15 minutes. Season soup with garam masala and salt.
  • Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return soup to saucepan and cook until warmed, 2 to 3 minutes.

Nutrition Facts : Calories 270.5 calories, Carbohydrate 31 g, Cholesterol 1.9 mg, Fat 15.5 g, Fiber 6.1 g, Protein 5.5 g, SaturatedFat 2.5 g, Sodium 1819.5 mg, Sugar 8.4 g

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