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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Preparation Time

  Cooking Time - 30 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. Heat olive oil in a saucepan over medium heat. Cook and stir serrano peppers, garlic, and ginger in the hot oil until fragrant, 15 to 20 seconds. Add onion; cook and stir until softened and transparent, 10 to 15 minutes. | 2. Mix potatoes into onion mixture and cook for 2 minutes. Add cabbage and cook for 2 minutes more. Pour chicken stock over cabbage mixture; bring to a boil. Reduce heat and simmer until potatoes are softened, 10 to 15 minutes. Season soup with garam masala and salt. | 3. Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return soup to saucepan and cook until warmed, 2 to 3 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
serrano chile pepper	2	halved		-	-	-	-
garlic	2	cloves	sliced	8.94	1.9836	0.3816	0.03
ginger	1	teaspoon	chopped	1.6	0.3554	0.0364	0.015
onion	1	cup	chopped	64.0	14.944	1.76	0.16
potato	1	cup	chopped	115.5	26.235	3.075	0.135
cabbage	2	cups	chopped	44.5	10.324000000000002	2.2784	0.17800000000000002
chicken stock	5	cups		432.0	42.36	30.24	14.4
garam masala	1	teaspoon		-	-	-	-
salt	to taste			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.