Cabbage and Mung Sprout Soup

Sharing is caring!

Quick and easy this Low carb Instant Pot Cabbage and Mung Sprout Soup is healthy and perfect detox vegetarian soup if you are looking for one.

It uses just a few spices along with cabbage and moong sprouts, this soup can be made in an open pot, stove-top pressure cooker or an Instant Pot.

Cabbage is low in calories and is believed to be rich in nutrients. As it is rich in fibers, it is believed to improve digestion and reduce inflammation. (Source Internet – I am not a nutritionist or a dietician, so please use your own source, and read Disclaimer)

I keep my soup simple most of the time. Like in this another low carb One-pot Celery and Broccoli Soup. The main flavorings for me in soup come from the herbs and spices I use in them along with the main vegetable.

Ingredients used in Cabbage and Mung Sprout Soup

So in today’s Cabbage and mung sprout soup, I have used white cabbage as the main ingredient. One can replace it with red or green cabbage. 

The next is using sprouted moong beans. This is optional, but as the name suggests the soup would be incomplete without it. I added moong beans for the protein content. I have sprouted and added moong beans, one can soak and add or skip it if you do not have it in hand.

Bay leaf, pepper corns and fresh ginger are the spices and the herbs used in the recipe. Adds a distinct taste and a kick to the soup. 

There is no oil or fat used in this recipe. This soup is also dairy free. 

Variations to this Low carb and Healthy Cabbage soup.

• One can sauté onion and garlic in oil and add to the soup.
• More veggies like onion, zucchini, mushrooms can be added. If you want to keep it low carb or low in calories, add veggies that 

Serving Suggestions

This soup goes well on its own. However if you like one can enjoy this with some Whole Wheat Focaccia, or this Halloumi Cheese, Olive, and Mint Bread. It will even go well some simple No onion No Garlic Carrot and peas Pulao or Ajwain paratha.

Shelf life of this soup

The soup stays good for 4-5 days in the fridge. So one can make a batch and refrigerate it.

Can we freeze this Cabbage Soup?

Yes one can freeze this. Let it cool completely and then freeze it in batches. When required defrost, warm and serve.

Dietary Suggestions

This Cabbage and moong sprout soup is Vegan, Gluten-Free, Dairy-Free, Nut-Free, Low-Carb.

Low Carb Cabbage and Mung Sprout Soup (Instant Pot and Pressure cook method)

Quick and easy this Low carb cabbage and mung sprout soup is healthy and perfect detox vegetarian soup if you are looking for one.

5 from 2 votes

Print Pin Rate Save Saved!

Course: Main Course, Soups

Cuisine: Indian

Keyword: Dairy Free, Gluten Free, Soup, Sprout, Vegan, Vegetables

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Servings: 4

Author: Renu Agrawal-Dongre

Equipment

• Pressure Cooker / Open Pot / Instant Pot
• Measuring Cups and Spoons
• Cooking Spoon
• Knife

Ingredients

• 1 Cup Cabbage roughly chopped
• 2 tablespoons Mung Sprouts
• 2 Bay Leaves small – Tej patta
• 4-5 Peppercorns kali mirchi
• Salt To taste
• 2 Cups Water

Optional Ingredients – Garnish

• 1 tablespoon Moong Sprouts
• Black Pepper powder pinch

Instructions

Open pot method

• Put all the ingredients in an open pot and let the water come to a boil.
  1 Cup Cabbage, 2 tablespoons Mung Sprouts, 2 Bay Leaves, 4-5 Peppercorns, 2 Cups Water, Salt
• Once boiled, simmer it until the cabbage is done.
• Blend it with a stick blender to a desired consistency.
• Alternatively blend in a food processor once cooled down.
• If required add water to adjust the consistency.
• Simmer after blending or adding water for 4-5 minutes on a low stove.

Stove Top Pressure cooker method

• Put all the ingredients in the pressure cooker.
  1 Cup Cabbage, 2 tablespoons Mung Sprouts, 2 Bay Leaves, Salt, 2 Cups Water, 4-5 Peppercorns
• Cover the lid and take 2-3 whistles.
• Once done switch off and let the pressure settle naturally.
• Open and Blend it with a stick blender to a desired consistency.
• Alternatively blend in a food processor once cooled down.
• If required add water to adjust the consistency.
• Simmer after blending or adding water for 4-5 minutes on a low stove.

Instant Pot method

• Put all the ingredients in the inner of your Instant Pot.
  1 Cup Cabbage, 2 Bay Leaves, 4-5 Peppercorns, Salt, 2 Cups Water, 2 tablespoons Mung Sprouts
• Cover and put it on Sealing mode.
• Pressure cook it for 5 minutes.
• Once done let the pressure release naturally.
• Release any extra pressure by toggling the switch to Release.
• Open and Blend it with a stick blender to a desired consistency.
• Alternatively blend in a food processor once cooled down.
• If required add water to adjust the consistency.
• Simmer after blending or adding water for 4-5 minutes on a low stove, using the saute mode.
• Soup is ready. Garnish it with mung sprouts and black pepper powder
  1 tablespoon Moong Sprouts, Black Pepper powder

Video

Tried this recipe?Share your feedback @cookwithrenu_ad or tag #cookwithrenu_ad

Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

Updates

This post was first published on 25th November 2014. Today the 23rd Feb 2024, I am updating the recipe a bit, by skipping cinnamon. Pics and content have been updated too.

If you tried this recipe, please comment and rate the recipe. Tag me at @cookwithrenu_ad on Instagram.

Subscribe to my email list to get the new recipes straight into your mailbox.

Disclaimer & Privacy Policy

Sharing is caring!