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Cabbage and Mung Sprout Soup

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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.

Low carb Cabbage Moong Sprout Soup in a green bowl with a garnish of moong sprout. Seen behind are some red and pink flowers.
Cabbage Moong Sprout Soup

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.

Low carb Cabbage Moong Sprout Soup in a green bowl with a garnish of moong sprout. Seen behind are some red and pink flowers.
Low carb , Dairy Free, Healthy Cabbage and Moong Sprout Soup

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 
Low carb Cabbage Moong Sprout Soup in a green bowl with a garnish of moong sprout. Seen behind are some red and pink flowers.
Low carb , Dairy Free, Healthy Cabbage and Moong Sprout Soup

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 and healthy Cabbage and Moong Sprout Soup in a green bowl.
Low carb , Dairy Free, Healthy Cabbage and Moong Sprout Soup
Low carb Cabbage Moong Sprout Soup in a green bowl with a garnish of moong sprout. Seen behind are some red and pink flowers.

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
Course: Main Course, Soups
Cuisine: Indian
Keyword: Dairy Free, Gluten Free, Soup, Sprout, Vegan, Vegetables
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 4
Author: Renu Agrawal-Dongre

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 cup 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 cup 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 cup 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 cup 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

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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.

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Recipe Rating




Jayashree T Rao

Friday 15th of March 2024

A nice soup made with cabbage and sprouted moong. I like that you have blended them to desired consistency. Boookmarked to make it after summer.

Seema

Sunday 25th of February 2024

Winter will soon be here and comforting soups will keep us going. I am sure to make this moong sprout and cabbage soup as it is so well made and gentle in flavours.