Masala Cabbage Soup

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!

INGRIDIENT

2 tablespoons olive oil

2 serrano chile peppers, halved (Optional)

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

DIRECTION

Step: 1

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.

Step: 2

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.

Step: 3

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 FACT

Per Serving: 271 calories; protein 5.5g; carbohydrates 31g; fat 15.5g; cholesterol 1.9mg; sodium 1819.5mg.

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