It’s summer in India, and one of the most common and few vegetables we can find is the cabbage. I was tired of making the usual cabbage curry and decided to try something new while trying to clear my fridge of all the veggies it had! And that’s how my cabbage soup was concocted.
Serves 6
Ingredients:
2 tbsp olive oil
1 large Onion, finely chopped
2 carrots, chopped
1/2 head of cabbage, chopped
1/2 tsp chilli powder
1 cup of white beans or endamame
3 cloves of garlic, minced
1 tsp thyme leaves
4 cups vegetable broth
1 cup chopped and fire roasted tomatoes
Salt
Black pepper powder
Red chilli flakes
2 tbsp chopped coriander leaves
Method:
In a large pot over medium heat, heat the oil. Add onion, carrots and season with salt, pepper, and chili powder. Cook, stirring often, until vegetables are soft, 5 to 6 minutes. Stir in beans/endamame, garlic, and thyme and cook until garlic is fragrant, about 30 seconds. Add broth and 2 cups of water, and bring to a simmer.
Stir in tomatoes and cabbage and simmer until cabbage is wilted, about 6 minutes.
Remove from heat and stir in red pepper flakes, and coriander leaves . Season to taste with salt and pepper. Garnish with more coriander, if using.
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