Cabbage-Celery Soup

Know what you Eat - Cabbage belongs to the family of cruciferous vegetables, which includes, kale, broccoli, collards, Brussels sprouts, cauliflower and kohlrabi. Cabbage is a rich source of vitamin C, of fiber, of iron, calcium, sium. The odor that it emits comes from the sulphur content of cabbage which helps the body to resist bacteria and protects the protoplasm of the cells. It is said to aid in producing glossy hair. Celery is high in Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Folate, Potassium, Manganese, Riboflavin, Vitamin B6, Pantothenic Acid, Calcium and Magnesium.







Cabbage is a vegetable which i like to stock up, it is very healthy and versatile and the whole one can stay fresh for couple of days. It goes into stir fry, cole slaw, upma, curry, kootu and what ever was the balance went into this soup. But when sauting cabbage, the odor from the sulphur is not very inviting and i decided to use celery to counter the pungent smell and the soup came out really well. That too with the addition of coconut milk it was really tasty, creamy and kid certified.



Preparation time: 10 mins

Cooking time: 25 mins

Serves : 4



Ingredients:



Cabbage- 4 cups(finely chopped)

Celery - 1 1/2 cups(Chopped)

Coconut Milk - 1 can (120z)

Mint - handful

Ginger - 1 inch piece

Salt to taste

Pepper to taste

Water

Oil - 2 tsp(i used coconut oil)



Method



1) Wash, rinse, drain and chop cabbage.

2) Wash the celery and chop into fine pieces.

3) Heat a pan, add 1 tsp of oil and then add the chopped cabbage and celery pieces.

4) Saute till they are tender.

5) Let this cool and then transfer to a food processor and puree it adding little water.

6) Now peel the ginger and cut into thin strips.(Always peel the ginger and use the inner part alone).

7) Heat 1 tsp of oil and once hot add the mint leaves and ginger strips and fry till you get a nice aroma.

8) Now add the pureed cabbage and celery mixture, coconut milk and water to the desired thickness and let this simmer for 10 minutes.

9) Add salt and pepper to taste and serve it hot with your favorite bread.



Event Participation:



Original Recipes - Monthly Round up hosted by Lorie.







Cooking for Kids leafy greens hosted by Pavani originally started by Sharmi of Neivedyam.

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Mixed Vegetable soup

Nutritional Info - Onions contain a flavonoid quercetin which helps eliminate free radicals. So if you want to stay young add onion to your diet. Diets high in cruciferous veggies such as broccoli and cabbage help reduce risk of memory loss and cancer.







Cooking Time - 20 min
Preparation Time - 15-20 min
Serves - 4

Ingredients

Small Onion - 1
Celery - 4 sticks
Carrot - 1
Chopped cauliflower, broccoli - 1/2 cup
Chopped Cabbage - 1/2 cup
Chopped Mushroom - 6 oz
Chopped red pepper and green pepper – ½ cup
Scallion - 3 stalks
Parsley - 1 tsp
Salt - 1 tsp or to taste
Pepper - 1/2 tsp to taste
Milk - 4 oz
Oil - 2 tsp
Mint - few
Onion powder - 1/2 tsp
Garlic Powder - 1/4 tsp

Method of Preparation

1) Heat 1 tsp of oil sauté chopped onion, celery, carrot, cauliflower, broccoli, cabbage and mushroom.
2) After the vegetables are well cooked, allow it to cool down.
3) Heat 1 tsp of oil or ghee and add chopped scallion and mint.
4) Grind the cooled sautéed vegetables and add it to the scallion and mint.
5) Add water, salt, oregano, onion powder and garlic powder to this mixture and allow it to simmer for 5 mins.
6) Switch off and add the cold milk and pepper powder.

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