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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!"
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40 m servings 270 cals
Original recipe yields 2 servings (2 bowls)

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  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.
  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.
  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 Facts

Per Serving: 270 calories; 15.5 g fat; 31 g carbohydrates; 5.5 g protein; 2 mg cholesterol; 1820 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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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...