- Prep Time:15m
- Cook Time:20m
- Total Time:35m
- Serves: 2
Ingredients
- 1 tsp. oil
- 1/2 c onion, chopped
- 1 tbsp. ginger, grated
- 2 large cloves of garlic, grated
- a pinch of fennel seeds
- 1 stick of cinnamon
- 2 c cabbage, chopped (the part closer to the stem, it's more robust and 'heartier' for soups)
- 3/4 c carrot, chopped finely
- 1/4 c tomatoes, de-seeded + chopped
- 1/4 c french beans, finely chopped
- 5 c water
- a pinch of turmeric powder
- 1/4 tsp. red chilli powder
- 1 c greens (optional)
- Salt, to taste
- ground black pepper, to taste
Instructions
- Heat oil in a pan and sauté ginger, garlic and onion, until soft and fragrant.
- Add fennel seeds, cinnamon, cabbage, carrots, tomato, french beans and stir fry on high heat for a couple of minutes to sear the vegetables.
- Add water, turmeric powder, red chilli powder and salt. Cover and bring to a rolling boil, then simmer until the vegetables are as soft, not mushy.
- Add the greens (if using) and continue to simmer until it's cooked. Add ground black pepper and adjust seasoning.
- Serve steaming hot!
