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!


Recipe Summary

10 mins
30 mins
40 mins
2 bowls


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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 Facts

271 calories; protein 5.5g 11% DV; carbohydrates 31g 10% DV; fat 15.5g 24% DV; cholesterol 1.9mg 1% DV; sodium 1819.5mg 73% DV. Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Made as written except I added carrots and asparagus in the end because they needed used and because I wanted that extra texture. I liked this a lot! I'm not much into the blended soups but this was good. I added some smoked paprika after tasting it but that was it. Good recipe and very versatile when it comes to using up veggies that need used. Read More