Yet another soup. This time, what several people consider to be superfood, cabbage. I hesitate to use cabbage in my salads, though I do on rare occasions. Mainly because it could contain worms that will not be removed through rinsing the cabbage. I therefore prefer cooked cabbage dishes. I was therefore delighted to discover this recipe. A more convenient and safer method for consuming this supposedly superfood. I expected the soup to be just ordinary – but I was surprised to find that it tasted a lot more than just ordinary. The addition of some simple spices can transform an ordinary dish into a work of art. Just extraordinary!
The original recipe is from Hebbar’s Kitchen. All I did was to make it WFPB compliant.

Ingredients
2 cups cabbage, roughly chopped
1 carrot, shredded
1/2 green bell pepper, sliced
1″ piece ginger, chopped fine
2 cloves garlic, chopped fine
4 tbsp chopped spring onion
2 tbsp chopped mint
2 tbsp chopped coriander leaves
4 cups water + 1/2 cu[
1 tbsp vinegar
1/2 tsp black pepper powder
Salt to taste
1 tbsp brown rice flour (or any other thickening agent like cornflour)
Method
Heat a wok and add the ginger, garlic and 2 tbsp spring onion
Sauté for a minute
Then add the cabbage, bell pepper and carrot
Stir fry for a couple of minutes
Add 4 cups water and salt
Mix thoroughly
Boil for a couple of minutes
Meanwhile, add the rice flour and 1/2 cup water in a small bowl
Mix well and ensure that there are no lumps
Pour this mixture into the soup
Boil for a couple of minutes till the sour thickens
Add the vinegar and pepper
Stir well
Finally, add the remaining spring onion, mint and coriander leaves
Remove from flame and serve hot
Enjoy!