Cabbage Celery soup
This soup incorporates cabbage as the main ingredient and supplements with other aromas that will remove its predominant flavor. Celery is one vegetable which works wonders in a soup and makes it immensely appetizing. On the aromatics area - incorporating ginger brings in additional flavor and some earthy heat. Parsley also brings in another depth of flavor - use any herb of preference. Bring in a potato to add some thickness. Optionally some pink lentils (masoor dal) can be added to make it a complete meal by itself.
Servings: 8
Equipment
- InstantPot
Ingredients
- 2 cups Cabbage green chopped coarsely
- 2 cups Celery chopped coarsely
- 1 Potato chopped
- 1 Shallot chopped
- 3 pods Garlic
- 1 tbsp Ginger chopped
- 1 tbsp Parsley
- 2 cups Vegetable stock optional - use water in its place
- 2 cups Oat milk
- 1 cup Pink Lentils Masoor dhall
- 1 tbsp Olive Oil
- Salt
Instructions
- Start a large InstantPot on SAUTE mode and add some olive oil
- Add the shallots, ginger, garlic and parsley and give it a spin
- Turn heat to MANUAL
- Add celery, cabbage, potato and the vegetable stock or water;Add Salt
- Put it to cook for 8 minutes
- Once done, open the InstantPot and let it cool down for a few minutes
- Using an Immersion Blender, carefully blend in the pot to a smooth consistency
- Now add the oat milk and lentils and put it back to cook for 5 minutes
- Once done, soup is ready to be served. Add fresh cracked pepper if preferred.