Combining beetroot and coconut milk gives this recipe its pink color.
Ingredients, Serves 4
1/2 cup (100 gms) purple cabbage, finely chopped
1/2 cup (100 gms) cabbage, finely chopped
1 medium potato, finely chopped
1 medium beetroot, finely chopped
1 small onion, thinly sliced
2 stalks celery (no leaves) finely chopped
1/2 cup coconut milk
salt to taste
pepper to taste
1 tsp lemon juice
½ cup sweet corn kernel, boiled
1. Take a pan and add 2.5 cups of water and purple cabbage, cabbage, potato, onion, beetroot, celery stalks. Put the lid on, bring to the boil and turn down the heat when all the vegetables are cooked.
2. Let it cool down and blend in a blender. Transfer to the pan and let it boil, if too thick then add required water and salt and pepper.
3. Switch off the stove; add coconut milk and lemon juice.
4. Garnish with 2 tbsp sweet corn in each filled soup bowl.
Recipe Courtesy by Nidhi Parekh, founder of www.ninosoutofschool.com