Simple Healthy Indian-Style Cabbage Soup
A light, nourishing cabbage soup made with Indian spices — easy to cook, digestion-friendly and great for daily meals.
Ingredients
Equipment
Method
- Heat oil in a large pot over medium heat. Add cumin seeds and let them sputter for a few seconds.
- Add chopped onion and sauté until onions turn soft and light golden.
- Add chopped tomatoes and carrots. Cook for 2–3 minutes, stirring occasionally.
- Add shredded cabbage, turmeric, red chilli powder, garam masala and salt. Mix well so spices coat the vegetables.
- Pour in the vegetable stock (or water). Bring to a gentle boil, then reduce heat to simmer.
- Cover the pot and simmer for about 15 minutes until cabbage and carrot are tender but not mushy.
- Check seasoning and adjust salt or spices if needed. Turn off heat.
- Serve hot, garnished with chopped fresh coriander. Optionally enjoy with a slice of whole-wheat bread or light salad.
Notes
Use fresh seasonal cabbage for better flavour. If you want extra protein, add cooked white beans or boiled moong dal before serving. Avoid overcooking to preserve vitamin C and crunch.