Description
Nothing beats a warm bowl of homemade soup on a rainy monsoon day! 🌧️🥣 This 'Sweet Potato & Red Cabbage Soup' is the perfect combination of comfort and nutrition, with creamy sweet potatoes, vibrant red cabbage, and simple pantry ingredients that come together in a delicious, wholesome meal.
Whether you're looking to stay cozy during the rains or enjoy a healthy, satisfying lunch or dinner, this easy recipe is sure to become a seasonal favorite. Follow along as I show you how to make this two colored soup step by step.
✨ Perfect for:
• Cozy monsoon evenings
• Healthy family meals
• Vegan and vegetarian diets
• Meal prep for busy weekdays
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Ingredients
For the Sweet Potato Soup
1 Tbsp – Oil
2 No – Bay leaves
1 Tsp – Black pepper corn
1 No – Onion chopped
2 Tbsp – Butter
1 Cup – Sweet potato boiled
Salt to taste
1 Tsp – Mixed herbs
1 Cup – Milk
Water as required
1 Tbsp – Butter
1 Cup – Fresh cream
For the Red Cabbage Soup
1 Tbsp – Oil
6-7 No – Garlic cloves
1 Tsp – Black pepper corn
3 No – Bay leaves
1 No – Onion chopped
1 No – Red cabbage cubed
Salt to taste
1 Tsp – Mixed herbs
½ Tsp – Chili flakes
1 Tsp – Black pepper crushed
½ Tsp – Chaat masala
¼ Tsp – Turmeric powder
½ Cup – Kidney beans boiled
Water as required
2 Tbsp – Fresh cream
Water as required
For Garnish
Salt to taste
Chili flakes for sprinkle
Method:-
Sweet Potato Soup
1. Heat oil in a pan over medium flame. Add the bay leaves and black peppercorns; sauté for 30 seconds until aromatic.
2. Add the chopped onion and cook until soft and translucent.
3. Add the butter and let it melt.
4. Stir in the boiled sweet potato, salt, and mixed herbs. Sauté for 2–3 minutes.
5. Pour in the milk and a little water if needed. Bring to a gentle simmer for 3–4 minutes.
6. Remove the bay leaves and blend the mixture into a smooth puree.
7. Return the soup to the pan. Add butter and fresh cream, stirring until well combined. Adjust the consistency with water if required. Keep warm.
Red Cabbage Soup
8. Heat oil in another pan. Add the garlic cloves, black peppercorns, and bay leaves. Sauté until fragrant.
9. Add the chopped onion and cook until translucent.
10. Add the cubed red cabbage and sauté for 4–5 minutes.
11. Season with salt, mixed herbs, chili flakes, crushed black pepper, chaat masala, and turmeric powder. Mix well.
12. Add the boiled kidney beans and enough water to cover the vegetables. Simmer for 12–15 minutes or until the cabbage is tender.
13. Remove the bay leaves and blend the soup until smooth.
14. Return the blended soup to the pan, stir in the fresh cream, and adjust the seasoning and consistency with water if needed.
15. Pour the sweet potato soup into one side of ring a serving plate and slowly pour the red cabbage soup on the other side of ring to create a beautiful two-tone soup.
16. Garnish with a drizzle of fresh cream and a sprinkle of chili flakes. Serve hot with toasted garlic bread or herb croutons.
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