Thursday, 27 March 2014

The Wonder Cabbage Soup

This cabbage soup is considered to be a faithful friend of the weight watchers and can be had in unlimited quantity any time of the day and as many times as you want. Whether on a diet or not, you can relish this wonderful soup without any guilt at all and feel satisfied as well. I have added some spices to it to suit the tastebuds and to brighten up my otherwise bland diet. The changes make it even more delicious and it is going to be included in my weekly menu as well even after the diet regime is over. 

1/2 head of a medium cabbage chopped
1/2 carrot, chopped
1 small tomato, chopped
3 stalks of celery chopped
1 green capsicum
1 medium onion chopped
2 cloves garlic chopped
1 tsp olive oil
1 tsp dried basil
1 tsp dried oregano
Pinch of red chilli flakes
Pinch of black pepper powder
4 cups chicken stock (I used fat free one)

To give a twist to the original recipe, I roasted the bell pepper by rubbing a little olive oil on the pepper and roasted on the stove till the outer skin is black and charred. Once roasting is completed, cover the pepper in an airtight vessel or with a foil to ensure the steam does not escape and you can remove the skin easily when the pepper cools down. You can skip this step and use the pepper as is if running short of time. Once the roasted pepper cools down, gently rub the body with your hands and rub off the black skin. Then remove the seeds and chop the pepper.
In a deep bottomed vessel, add the olive oil and fry the onions, garlic, and celery till onions are pink. Now add the rest of the veggies including the chopped roasted pepper and the chicken stock. Cover and simmer the heat and cook till the veggies are tender. Now add the dry spices and remove from heat. Cool down and blend the soup for one pulse. You can again skip this step if you like chunky soup. I like mine blended and so followed up with the blender. Warm up the blended soup every time you serve. 


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