Ingredients for Cabbage-potato soup
- 1 small cabbage
- 1 large carrot
- 1 medium onion
- 1 small whole garlic
- 3 large Irish potatoes
- 3 tomatoes, pureed
- I pckt tomato paste
- 2 royco cubes, chicken flavor
- 1 tsp curry powder (Simba mbili)
- Salt
- Water
- Vegetable oil
Cooking Instructions for making Cabbage-potato soup
Have your ingredients in one place
Prepare potatoes, dice into large cubes. Pour water in cook g pot just to cover the potatoes, add salt and pre-cook till tender but firm.
Slice onions, and crush garlic. Set aside. Put oil in large cooking pot on medium heat. Cook onions till golden and add crushed garlic
Stir garlic and onions enough to mix then pour in pureed tomatoes, stir a little then add royco, curry powder and salt to taste.
Stir the spices until mixed, add tomato paste.
Let this simmer for not less than 5 minutes in low heat, the sauce will begin to thicken, you can add water to allow the tomato paste and spices to cook well without burning. Add carrots once the oil floats to the top.
Immediately add the cabbage, do not stir, add water to help the cabbage soften cover for a few minutes untill steam fills the Sufuria.
Lift lid and mix the cabbage for even cooking.
Add the pre-cooked potatoes, and add a little of the water you boiled the potatoes in (potatoes have mainly water soluble vitamins, you don’t want to throw that water out) cook on low heat.
Let simmer for a few minutes untill the cabbage is tender but not over cooked.
Serve hot. This is a full meal for children under five. Serve with preferred protein for a balanced meal.
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