A simple recipe for a Corn and Cabbage Clear Soup. It’s light, healthy, and easy to make.
Ingredients:
- 1 small cabbage, shredded
- 1 cup corn kernels (fresh, frozen, or canned)
- 4 cups vegetable or chicken broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 small carrot, sliced thinly (optional)
- 1-2 tablespoons soy sauce (adjust to taste)
- 1 tablespoon sesame oil (optional, for flavor)
- Salt and pepper to taste
- Fresh herbs like cilantro or green onions for garnish (optional)
- A pinch of sugar (optional, to balance flavors)
Instructions for corn and cabbage soup
- Prepare the Ingredients:
- Shred the cabbage into thin strips.
- If using fresh or frozen corn, measure out 1 cup. If using canned, drain and rinse the corn.
- Sauté the Aromatics:
- Heat a little oil in a large pot over medium heat.
- Add the chopped onion and minced garlic. Sauté until they become fragrant and slightly translucent (about 2-3 minutes).
- Add the Broth:
- Pour the vegetable or chicken broth into the pot and bring to a boil.
- Add the Veggies:
- Once the broth is boiling, add the shredded cabbage, corn, and sliced carrots (if using).
- Stir and let it simmer for about 10-15 minutes, or until the vegetables are tender.
- Season the Soup:
- Add soy sauce, sesame oil, and salt and pepper to taste. If you want to balance the flavor, you can add a small pinch of sugar.
- Let the soup simmer for another 5 minutes.
- Serve:
- Taste the soup and adjust the seasoning if needed.
- Garnish with fresh herbs like chopped cilantro or green onions.
Enjoy your warm, comforting Corn and Cabbage Clear Soup! You can serve it as a light meal or as a starter for a larger meal.
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