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Blender Veg Manchow Soup

It's starting to get chillier here in New Jersey, so it's perfect timing for a nice and easy blender soup! This Veg Manchow soup combines both Chinese and Indian flavors, and it's super quick to put together. If you don't like cabbage, you might change your mind once you have this soup!


· 1 tablespoon olive oil

· 1/2 white onion, finely chopped

· 1" piece ginger, crushed

· 2 cloves garlic, crushed

· 1/4 head cabbage

· 1 large carrot

· 1/2 green bell pepper

· 3/4 cup cilantro, loosely packed, and some more for garnish

· 2 teaspoons soy sauce

· 1 teaspoon vinegar

· 1 teaspoon chili sauce (or more, depending on your preference)

· Salt, to taste

· 4 cups water, divided

· 1 scallion, for garnish

· 1 lemon, for garnish

· Cornstarch Slurry: 1 tablespoon corn starch + 3 tablespoons water


1. Heat your pot to a medium heat and drizzle in the oil. Add in the onions, garlic, ginger, and a sprinkle of salt. Let them sauté until they soften.

2. Meanwhile, add 2 cups of water to your blender along with the chili sauce, salt, cilantro, soy sauce, and vinegar. Blend well. Add in the cabbage, carrot, and bell pepper and pulse until all the veggies are seemingly "shredded," but ensure that there is still some texture to them.

3. Add this blend into your pot along with 2 more cups of water. Make the cornstarch slurry in a small bowl, mix well, and add to your pot. *IMPORTANT: Make sure not to add the cornstarch directly into your hot pot, or else the cornstarch will never fully dissolve.

4. Put on the lid and let this soup come to a nice rolling boil. Turn off the heat.

5. Garnish with cilantro, scallions and a lemon wedge. Serve right away.

*Note on chili sauce: I just use whatever I have, such as Sriracha, or Chili Garlic Sauce.

You can adjust the ingredients to make it spicier. I prefer to put a lot more chili sauce (sometimes green chilies instead of the chili sauce, depending on what I have on hand). If you wanted to, you could saute everything together in a little oil, but I find that the raw taste goes away only when you saute the aromatics first.

More Fall soup recipes to come!



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