Blog of a doctor who loves to create new recipes, teach medicine and publish Christian youtube music videos.
The Purple Soup
Purple is a unique food colour, more unique is the purple cabbage. Adding to that uniqueness, here comes my unique recipe to make a healthy, creamy and yummy purple cabbage soup using coconut milk.
|Prep time||Cook time||Ready in||Yields|
1 hour 30 min
1 hour 45 min
1/2 Purple Cabbage chopped
Water to cook the cabbage
1 Large Yellow Onion chopped
3 Cloves of Garlic chopped
1 Inch of Ginger chopped
400 ml Thick Coconut Milk
Salt to taste
1/2 tsp Pepper
2 tbsp Italian Seasoning
1 tbsp Red Chilli Powder
1 tsp Dried Parsley Flakes
Juice of Half a Lemon
Take a frying pan. Heat oil in the pan. Add the chopped onion, ginger and garlic to the hot pan. Saute till the onions are translucent. Set it aside.
Take a large saucepan. Transfer the sauteed onion, ginger and garlic to this pan. Add the chopped purple cabbage. Add some water. Close the pan with a lid. Let it cook in low flame for 40 minutes to one hour till the cabbage is soft and tender. Let it cool down completely.
Once the cabbage mixture in the pan has cooled down, add them to a blender with coconut milk. Blend it all to a smooth and liquidy consistency.
Transfer the blended soup mixture to a large saucepan. Heat it in medium flame. Add salt, red chilli powder, Italian seasoning and dried parsley flakes.
Mix, taste, adjust salt and spices according to your preferences. Let it cook till the soup is hot.
Squeeze juice of half a lemon into the soup just before turning off the stove. Mix it in. Now, the yummy, healthy, creamy cabbage coconut milk soup is ready to serve. :-)
- Serve in a large bowl with a soup spoon.
- Garnish with pumpkin seeds, pine nuts and peanuts.
- Boiled egg chopped into pieces also serves as a good topping for the soup.
- Meat eaters will love it with some pork and bread on the side.
How about you?
- When the cooked cabbage cools down, do not hasten the process. The cooling down process also allows the cabbage to become more tender.
- Dried parsley flakes taste better than fresh ones for this recipe. If you do not have it, feel free to substitute with fresh parsley leaves.