Food: a comforting cabbage soup


If you think cabbage soup belongs in the category of "diet foods that don't taste good" then you should definitely give this recipe a shot. What makes this cabbage soup comforting is the addition of beans, lentils and spinach. Oh and if you needed that extra layer of flavor, please indulge yourself with an egg that is poached inside the warmth of this soup.

Ingredients are, 

1/2 a cabbage sliced :: 1 can petit cannellini beans :: 1/2 cup yellow lentils [moong] 
baby spinach bunch :: 1 onion chopped :: 4/5 garlic cloves minced
1/2 tsp red chili powder :: 1/2 tsp cumin powder :: 1 tsp cumin seeds
1 tsp mustard seeds :: olive oil+salt+pinch of sugar :: eggs [optional]
1 can vegetable stock :: green chilies [optional]

Take a heavy bottom pan and cook the cabbage separately with 2 cups of water. This will soften up the cabbage. When the cabbage is soft, add the spinach. Dry roast the yellow or moong lentils in a pan without any oil. This will only take a few minutes once the pan is hot. The lentils will crisp up and release its's fragrance. When it does, toss the lentils into the soup pot. If the water is drying up then add some more. 

Take out the petit cannellini beans and mash it up lightly before pouring them into the soup. This will add a thickness to the soup. So half of the beans should be mash and the rest intact. Cook all of these things a little longer until water lessens and the soup is thick. At this time add the can of vegetable stock along with the red chili powder and the cumin powder. If you like your soup more watery then add more stock or plain water. 

Now take another pan and heat up the olive oil. Saute the onions in the oil. When the onions are browning up add the minced garlic, the cumin seeds, and the mustard seeds. Just about a minute or so. The garlic will release it's fragrance and the seeds will start to pop. At this time, pour all of this into the boiling soup. Immediately cover the pan so the flavor does not escape. Finish the soup off with preferred salt and a pinch of sugar. If you want to add an egg to this soup, crack the egg into the boiling soup gently and then keep it covered for about 5 to 10 mins. Add slit green chilies for that added kick. Bon appetit!
                       

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