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–+ servings

Coconut cabbage soup

Enjoy a warm broth style, vegan, gluten free coconut cabbage soup that is perfect for a light meal or while you are recovering your strength.
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Prep Time 10 minutes
Cook Time 20 minutes
Course Main Dish, Soup
Cuisine diabetic friendly, Fusion, gluten free, instant pot, International, One pot
Servings 4 people

Equipment

  • instant pot or deep pot
  • Cutting board
  • Knife

Ingredients
  

  • 1 tsp butter
  • 3-4 cloves garlic minced
  • 1/2 inch fresh ginger root minced
  • 1 small potato chopped
  • 1/2 head Cabbage shredded
  • 4 cups drinking water
  • salt to taste
  • 1/2 tsp crushed black pepper
  • 1/2 can coconut milk Add more for a creamier soup.

Instructions
 

  • Shred the cabbage, chop the potatoes, mince the garlic and ginger and set aside.
  • Heat butter on medium heat.
  • Add the garlic, ginger, onion and saute till aromatic.
    saute ginger garlic.
  • Add the potato and saute for a minute.
    cabbage soup mix.
  • Add the shredded cabbages and saute for another minute.
    adding shredded cabbages.
  • Add the water, salt and black pepper and let the mix come to a boil.
    cabbage soup mix.
  • Cover and simmer for another 7 minutes so that the potatoes are cooked.
  • Stir in half a can of coconut milk for a thin soup. If you want it creamier, add more of coconut milk.
  • Simmer for another 3 to 4 minutes.
    Coconut cabbage soup
  • Add the finely chopped Indian borage leaves or any herb you like and remove from heat.
  • Serve the soup warm.
Keyword easy soup recipes, Lunch recipes, Winter warmers
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