Quick and new

It is still early in the pandemic, with a continuous slow rise in the number of affected. The food supply is still holding up, but with some lack of predictability about what we can get. Freshness is a problem these days, not absence. So we are forced to work a lot on the days when we go out to buy food. That’s why a cabbage soup. The Family had never tried this before, but decided to go with a simple recipe: tez patta (bay leaves), saunf (fennel seeds), and onions sauteed, then half a cabbage and one potato, both chopped, thrown into the cooker, boiled and then pureed, served with chili flakes on top. That gave us time to chop and cut other veggies, and pre-cook some for longer preservation.

The soup was accompanied with a small salad (although the tomatoes and carrots we get now are not very flavourful), and some thawed seekh kabab. A quickly prepared meal, but high in fiber and protein, with just a touch of carbs. We’re still trying to lose weight whenever possible, preparing for the bad times of the second wave. Isn’t it strange that instead of getting in shape for walks in the Himalayas, we are doing it so that our health does not deteriorate when the lockdown is removed but the chaos of the second wave prevents us from going out? We’ll be happy if there is no chaos and we get to enjoy our new trim shape by being able to go for long walks instead.

By I. J. Khanewala

I travel on work. When that gets too tiring then I relax by travelling for holidays. The holidays are pretty hectic, so I need to unwind by getting back home. But that means work.

8 comments

  1. Great idea – I bought a purple cabbage a month ago and it’s still fine, along with potatoes and a batch of onions. Spices are all there and someone has planted fennel along the sidewalk outside. I’ll give this soup a try – it sounds good!

    Liked by 1 person

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