There was a time when soup meant only tomato soup for me. Later when I went to college, I got to know about different varieties of soup. And later with the arrival of packaged soups in the market, I got to taste various soups at home. After reading about the ill-effects of MSG, which is added to the soup powders, I stopped buying them. I do see some brands with 'No MSG' labels. If it is home made you know what goes into it and no need to trust the labels.
The purple variety of cabbage is sometimes seen in the local vegetable market near my home. The usual stir fry with this kind doesn't go well with me. I usually use this for making pulav and in soup. It gives a nice flavor to the soup. With pressure cooker, it is very easy. You can cook them on stove top too.
You needCarrot - 1 medium sized Chopped cabbage - 1 cup
Onion - 1
garlic - 3 pods
crushed pepper -1 tspn
salt
oil- 1 tspn
Method:
Take a pressure cooker. Heat a teaspoon of oil. Saute garlic and onion till they turn pink. Add chopped cabbage, carrot. Saute for two minutes. Add 2 cups of water, salt and peeper. Pressure cook for 2 whistles. When the pressure is fully released, blend to get a fine puree. Adjust the soup consistency by adding water. Simmer till it thickens.
I am sending this to FIC-Orange, hosted by Aparna, an event started by Sunshinemom
and to Neha for her SWC:Soups, which started at CookingStation
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