Indian cabbage soup

Name: Indian cabbage soup
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 250 g Carrots; 600 g Cauliflower; 600 g White cabbage; 1 (75 g) medium onion; 8-10 g fresh ginger; 1 small red chili pepper; 3 TABLESPOONS Oil; 1 1/2-2 tablespoons (10 g each) mild curry; 1,25 l clear vegetable broth (instant); 7-10 Tbsp Salt; 200 g creamy milk yoghurt; 7-10 Tbsp fresh cilantro

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

250 g Carrots
600 g Cauliflower
600 g White cabbage
1 (75 g) medium onion
8-10 g fresh ginger
1 small red chili pepper
3 TABLESPOONS Oil
1 1/2-2 tablespoons (10 g each) mild curry
1,25 l clear vegetable broth (instant)
7-10 Tbsp Salt
200 g creamy milk yoghurt
7-10 Tbsp fresh cilantro

Directions

1
Clean, wash and drain the carrots, cauliflower and white cabbage. Cut carrots into slices, white cabbage into wide strips. Divide cauliflower into florets. Peel onion and ginger.
2
Chop the onion coarsely, dice the ginger finely or chop it. Wash the chilli, cut lengthwise and remove the seeds. Cut or chop the chilli into fine rings. Heat the oil in a large pot.
3
Brown onion, ginger and chili in it, dust with curry and fry briefly. Add vegetables, turn briefly and deglaze with stock. Add some salt, bring to the boil, cover and simmer for about 20 minutes.
4
Season soup with salt and serve garnished or sprinkled with a dash of yoghurt and fresh coriander.