Saturday, February 4, 2012
Clear Cabbage and Carrot Soup
This is a very simple soup made from chicken stock, cabbage and carrots that I love having next to my plate of rice and accompanying dishes (especially stir-fries and deep-fried foods). The cabbage and onions add sweetness and flavour to the soup, making it very tasty indeed. You can boil some chicken bones (wing tips are good) to make the stock, or use instant chicken stock. I used a mix of both as I didn't have enough chicken bones to make up the soup.
I am sure many of you who cook Chinese food at home would already know how easy it is to make this soup. For those who have never had it before, why not try this the next time you're planning to cook Chinese for dinner? It will be a lovely and delicious addition to the dinner menu!
Cabbage and Carrot Soup
4 cups chicken broth
1/2 onion, roughly chopped
1 carrot, sliced into rounds
1/4 head green cabbage, roughly chopped cabbage (about 2 inch squares)
3 cloves garlic, chopped
Salt and pepper
Fry the garlic in 1 tbsp oil until golden and crisp. Dish out and set aside.
Boil the chicken broth by making chicken stock using chicken bones/wing tips or instant chicken stock. Add onions and simmer for 10 minutes until softened. Add carrots and cabbage and simmer again until cabbage is soft and carrots are just tender. Season with salt and pepper. Dish out into individual serving bowls and garnish with fried garlic.