A super simple low calorie cabbage soup, apt for mid hunger pangs or as a part of a meal…
Since we are in the last leg of Ramadan and I am really not in a mood to write long posts, I guess I will keep it close to the content. May Allah accept our deeds and make us among those who observes the Lailatul Qadr… Aameen Ya Rubb… I am not someone who makes soups during Ramadan. There are many who I know serve warm soups for Iftar, but then we are usually used to having sweet warm drinks and hence I tend to stick to it. While trying to schedule my posts for Ramadan, one suggestion I got was to include some soup and here I am with a super simple soup recipe, which is simply a “chop and dump” recipe. Cabbage is a vegetable I have in my pantry any given time. My girls love cabbage upperi, so it gets featured for lunch every time I run out of ideas to make an upperi. Hehe… Once I got a super huge cabbage that refused to get over and I had to finish it.
Do you know cabbage is one of least calorific and high fibrous vegetable? If you are someone who has been on diets, you may know the GM diet and how it has a clause, that if you feel extra hungry, to have cups of cabbage soup. Hehe… I had done that diet once long back and promised myself not to do it again… 😉 OK, so coming back to the soup, I added a carrot to the soup, which is purely optional. But if you do like, you could add some chopped celery as well. The spices used are very basic, yet the end result is a warming flavorsome soup. Especially during climate change times like now, there is nothing that will calm your tummy as much as a simple soup like this can… Off to the recipe…
Simple Cabbage Soup
- 1 tbsp olive oil
- 2 cloves garlic crushed
- 1 onion roughly chopped
- 1 carrot peeled and chopped
- 1 small cabbage roughly chopped
- 4 cups water
- 1 vegetable stock cube
- 1/4 tsp turmeric powder
- 1 tsp paprika powder
- 3/4 tsp cumin powder
- Crushed pepper as needed
- Salt to taste
- Coriander leaves as required
- Heat olive oil in a pressure cooker and fy the garlic.
- Add the rest of the ingredients, except the salt and coriander leaves and close the lid.
- Pressure cook for a couple of whistles. Switch off and let the pressure go by itself.
- Open, give a quick stir and adjust seasonings. Serve hot with a sprinkling of coriander leaves.