Masala Cabbage Soup

Ingredients

• 2 tablespoons olive oil
• 2 serrano chile peppers, halved (optional)
• 2 cloves garlic, sliced
• 1 teaspoon chopped ginger
• 1 cup coarsely chopped onion
• 1 cup chopped potatoes
• 2 cups coarsely chopped cabbage
• 5 cups chicken stock
• 1 teaspoon garam masala, or to taste
• Salt to taste

Directions

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.

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.

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.