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Cabbage Soup

Diabetic.Foodie's picture
Ingredients
  Cabbage 500 Gram
  Olive oil 1 Tablespoon
  Onion 1 Medium, chopped
  Potatoes 3 Small, chopped
  Cornflour 1 Teaspoon
  Fat free milk 3 Cup (48 tbs)
  Salt 1⁄2 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Caraway seeds 1⁄2 Teaspoon (Shia Jeera)
  Grated nutmeg 1⁄2 Teaspoon
Directions

Bring plenty of water to boil in a large pan and remove from heat.
Plunge cabbage into boiling hot water and leave for 10 minutes.
Remove from water, press well to drain and chop finely.
Heat oil in a pan over moderate heat.
Add onion and saute for 2 minutes.
Add cabbage and potatoes and cook for about 15 minutes till tender.
Mix cornflour with 1 tbsp of the measured milk and pour into soup with remaining milk.
Cook for about 2 minutes stirring continuously till thick.
Stir in salt and pepper.
Transfer to a blender, add caraway seeds and nutmeg and blend till smooth.
Return soup to pan and heat through.
Pour hot soup into soup bowls and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Cabbage
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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