Cabbage Mushroom Soup

You will love this nourishing vegetarian quick-to-fix comfort soup with just 2 main ingredients rich in antioxidants. The convenience of a one-pot meal on a busy cold night makes this a no-fuss soup. 

Cabbage is an excellent source of vitamins K, C, and B6. It is also a fiber-rich and a very good source of manganese, dietary fiber, potassium, vitamin B1, folate, and copper. It is low in calories, saturated fat, and cholesterol. Mushrooms being a good source of protein (especially for vegetarians), dietary fiber, iron, zinc, and vitamins C, D and B6 add more flavor to this dish.

With great depth of flavor, the deliciously thick soup will steal your heart away when served in a bread bowl. Although I have embellished my hot soup with potato boro's this time. Well, it's about time to enjoy easy and simple healthy warm comfort soup this winter. You sure will impress your guests effortlessly!

PREP TIME

 5 mins

COOK TIME

 15 mins

TOTAL TIME

 20 mins

Category: Soup, Appetizer

Cuisine: Indian 

Serves: 4

Nutrition Facts
Servings 4.0
Amount Per Serving
calories 33
% Daily Value *
Total Fat 1 g	1 %
Saturated Fat 0 g	2 %
Monounsaturated Fat 0g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 1 mg	0 %
Sodium 280 mg	10 %
Potassium 90 mg	3 %
Total Carbohydrate 6 g	2 %
Dietary Fiber 2 g	7 %
Sugars 2 g
Protein 2 g	4 %
Vitamin A	3 %
Vitamin C	29 %
Calcium	2 %
Iron	1 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

INGREDIENTS

1. Butter - 1 teaspoon (melted)
2. Mushroom - 2 cups (chopped) 
3. Cabbage - 2 cups (roughly chopped)
4. Ginger Garlic paste - 1 tablespoon
5. Onions (white) - 1/4 cup (optional)
6. Coriander leaves - 1/4 cup (chopped)
7. Salt to taste
8. Water as required (approximately 3 cups)

DIRECTIONS

1. Heat a large saucepan with butter and ginger garlic paste, chopped mushrooms, and onions to saute for 3-4 minutes. 

2. Pour in the water and add cabbage and coriander leaves along with required salt. Bring it to a boil.

3. Using a hand blender, directly puree the soup in the same pot. You may reserve some cooked cabbage to float in your soup.

4. Embellish with croutons/ potato boro or a slice of toasted bread on the side of the hot soup. Although serving in a bread bowl would be ideal. YUM!

NOTES AND TIPS

1. Let cool for a few minutes if using a blender. 

2. Button mushrooms result in light creamy colored soup. Whereas, Shiitake mushrooms add more flavor but result in a light brown color.

3. Notice I haven't added any spice as the natural flavor will be thoroughly enjoyed. The mild heat from the ginger and garlic would suffice. You may add ground black pepper if required.