Cabbage, Carrot and Onion Soup

A sumptuous soup of nutritious vegetable stock thickened with white sauce, the cabbage, carrot and onion soup stands out because of the addition of chopped veggies that provide a refreshing crunch to creamy soup. As always, a dash of pepper is all it takes to flavour this wholesome soup.

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Preparation Time: 15 mins
Cooking Time: 20 mins
Makes 6 servings

Ingredients

For The Stock
1 cup roughly chopped cabbage
1 cup roughly chopped bottle gourd (doodhi / lauki)
1 cup roughly chopped onions
1 cup roughly chopped potatoes

Other Ingredients
1 tbsp butter
1/2 cup finely chopped onions
1/2 cup finely chopped carrot
1/2 cup finely chopped cabbage
1 cup white sauce
salt and freshly ground black pepper (kalimirch) powder to taste

Method
For the stock

1. Cut all the vegetables into big pieces. Add 6 cups of water and cook in a kadhai for 8 to 10 minutes.
2. When cooked, pass through a sieve and keep the water aside and discard the vegetables.

How to proceed

1. Heat the butter in a deep pan, add the vegetables and sauté on a medium flame for 2 to 3 minutes.
2. Add the stock and bring to a boil.
3. Add the white sauce, salt and pepper, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
4. Serve hot.