Cabbage Veggies & Mushroom Soup
This Cabbage Veggies & Mushroom Soup with Rai- Hing Tadka is a hearty, nutrient-packed dish that combines the mellow flavor of cabbage with the depth of sautéed mustard seeds, onions, garlic, and mushrooms. It’s light yet filling and perfect for weight management or a healthy diet. The soup is loaded with vitamins, fiber, and antioxidants, making it an excellent choice for a healthy, comforting meal.
Nutrition Facts
Per serving
Energy
51 kcal
Protein
2 g
Carbs
9 g
Fat
2 g
Fiber
3 g
Ingredients
White Cabbage, Raw
1 cup, chopped (200g)
Green Beans (Chopped)
0.25 small cup (25g)
Green Bell pepper
0.25 cup, chopped (50g)
Green Peas
0.25 small cup (25g)
Olive Oil
1 tsp (5g)
Clove Garlic, Minced
1 tsp (5g)
Black Mustard Seeds
0.5 tsp (2.5g)
Asafoetida
1 pinch (0.4g)
Carrot
0.25 cup, chopped (50g)
Plain Water
4 medium cup (1000g)
Chopped Onion
0.25 small cup (25g)
Common salt
0.25 tsp (1.25g)
Button Mushroom
0.25 cup, sliced (50g)
Black Pepper
0.5 tsp (1g)
Instructions
Preparation
Blanch Cabbage:* Boil cabbage in water for 2–3 minutes until slightly tender. Drain and blend into a smooth paste using a blender.
Blanch mushroom- Boil sliced mushroom in water for 2-3 mins
Cooking Steps
Heat oil in a pan. Add rai (black mustard seeds ) and let them splutter. Add hing (asafoetida), minced garlic, and finely chopped onion. Sauté until onions turn translucent.
Add chopped carrots, French beans, bell peppers, green peas and sliced blanched mushroom to the pan. Stir well and cook until gets tender.
Add the cabbage paste to the pan, along with the remaining water. Mix well.
Bring the soup to a gentle simmer and cook for 5–7 minutes, allowing the flavors to meld together.
Add salt & black pepper powder to taste.
Serve the soup hot.