Cabbage and Mung sprout soup

Had a big cabbage at home, was thinking what to do. So thought of experimenting something. Tried to make a soup out of it. Had some mung sprouts in hand so added that too. I simply added whatever I wished too. The soup is loaded with the goodness of  garam masalas and vegetables. The soup was quite thick and creamy and it tasted lovely. I garnished it with mung sprouts instead of the usual bread crouton. I enjoyed sipping it hot in cold weather. So here goes the recipe

 

Ingredients

  • Cabbage (1 cup roughly chopped)
  • 2 tablespoons mung sprouts
  • 2 small bay leaves (Tej patta)
  • 4-5 peppercorns (kali mirchi)
  • 1/4 inch of small dalchini
  • salt to taste
  • Sprouts for garnishing.
  • Black pepper powder for garnishing.

Preparation

  1. Put all the ingredients in a pressure cooker and take 2 whistles.
  2. Once cooled blend everything in a blender except the bay leaves.
  3. In a pan, add the puree along with the mung sprouts and just let it boil for some 10 minutes.
  4. Hot and yummy soup is ready. Garnish it with mung sprouts.

 

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