The 3C soup
(A soup made from 3 major ingredients - Carrots, Cabbage, and Chickpeas)
What does a soup do for us? It makes us feel warm, cozy, comfortable, and loved. A beautiful soup not only satiates hunger but also nourishes the soul. This food type can be a part of a meal course or can be a complete meal in itself.
This 3C soup is a simple recipe I often make in my kitchen. The three major ingredients that go into making this soup are chickpeas, carrots, and cabbage. Thus, I refer to this soup as my 3C soup.
Ingredients
1 cup chickpeas
1 cabbage finely chopped
2 carrots cut into circles or diced
1/4 cup celery chopped
1 zucchini chopped (Optional)
1 potato peeled and diced
some cauliflower florets chopped (optional)
1 onion chopped
7-8 garlic cloves minced
1/2 tsp black pepper powder freshly crushed
3 cups vegetable stock or water
1tbsp dried oregano
1tbsp lemon juice
For garnish -
melon seeds roasted
red chilly flakes
Method
Soak chickpeas in water overnight. Drain the water and rinse the chickpeas in the morning. Add enough water and salt and boil them till done. An easy way is to pressure cook them(6-7 whistles). Keep aside.
Chop all the vegetables mentioned in the ingredient list.
In a heavy bottom pan heat oil on medium heat. Add garlic and saute till it gets golden brown.
Add onions and saute for another minute.
Add carrots, cauliflower, potatoes, celery, cabbage, and zucchini. Saute all veggies for 2 mins.
Add boiled chickpeas with all the water used for boiling.
Now add vegetable stock/water and salt and let the soup simmer on low flame. Keep checking the potatoes. When the potatoes are tender. This should take about 10-15mins depending upon the size of the diced potatoes.
Add black pepper powder and Oregano powder. Turn off the heat.
Add lemon juice and give it a stir.
Garnish with roasted melon seeds and red chilly flakes.
The 3 C SOUP IS READY TO SERVE! SERVE HOT.
Notes -
You can add veggies of your choice.
Don't overcook the veggies or else they will turn very soggy.
Adjust the water according to your preference. I personally like to make this soup with a thin consistency.
Did You know?
Warm soups are generally served before the entrees as they help in improving digestion. A light soup starts to make you less hungry and thus you don't over indulge in main course and sweets.
The 3C soup
Ingredients
- 1 cup chickpeas
- 1 cabbage finely chopped
- 2 carrots cut into circles or diced
- 1/4 cup celery chopped
- 1 zucchini chopped (optional)
- 1 potato peeled and diced
- some cauliflower florets chopped (optional)
- 1 onion chopped
- 8 garlic cloves minced
- 1/2 tsp black pepper powder freshly crushed
- 3 cups vegetable stock or water
- 1tbsp dried oregano
- 1tbsp lemon juice
- melon seeds roasted
- red chilly flakes
Method
- Soak chickpeas in water overnight. Drain the water and rinse the chickpeas in the morning. Add enough water and salt and boil them till done. An easy way is to pressure cook them(6-7 whistles). Keep aside.
- Chop all the vegetables mentioned in the ingredient list.
- Soak chickpeas in water overnight. Drain the water and rinse the chickpeas in the morning. Add enough water and salt and pressure cook the chickpeas. Keep aside.
- Chop all the vegetables mentioned in the ingredient list.
- In a heavy bottom pan heat oil on medium heat. Add garlic and saute till it gets golden brown.
- Add onions and saute for another minute.
- Add carrots, cauliflower, potatoes, celery, cabbage, and zucchini. Saute all veggies for 2 mins.
- Add boiled chickpeas with all the water used for boiling.
- Now add vegetable stock/water and salt and let the soup simmer on low flame. Keep checking the potatoes. When the potatoes are tender. This should take about 10-15mins depending upon the size of the diced potatoes.
- Add black pepper powder and Oregano powder. Turn off the heat.
- Add lemon juice and give it a stir.
- Garnish with roasted melon seeds and red chilly flakes.
Notes:
- You can add veggies of your choice.
- Don't overcook the veggies or else they will turn very soggy.
- Adjust the water according to your preference. I personally like to make this soup with a thin consistency.
