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.

Prep Time: 5

Cook Time: 15

Servings:

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.

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.

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