Salad Soup

Ingredients

Salad

• 2 cups chopped cabbage
• ½ cup boiled sweet corn kernels
• 1 cup boiled brown Bengal gram (kala chana)
• 2 teaspoons green chilli paste
• ½ teaspoon chaat masala 
• Black salt to taste
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh coriander leaves
• 200 grams cottage cheese (paneer), cut into ½ inch cubes

Soup

• 1½ tablespoons oil
• 1 tablespoon finely chopped garlic
• ½ tablespoon finely chopped ginger
• 6-8 fresh coriander stems
• 1 bay leaf
• ½ cup sweet corn kernels
• 4-5 cups vegetable stock
• Salt to taste
• Crushed black peppercorns to taste
• 2 tablespoons cooked split skinless green gram (dhuli moong dal)
• Garnish
• Chana jor garam as required
• Soya sticks as required

Method

1. To make the soup, heat oil in a non-stick deep pan, add garlic and ginger. Break the coriander stems and add, mix and saute for 1-2 minutes. 
2. Add bay leaf and sweet corn kernels, mix and sauté for 2-3 minutes. Add vegetable stock, salt and crushed black peppercorns and mix well. Cover and cook till the mixture comes to a boil and continue to cook for 3-4 minutes. 
3. Meanwhile, to make the salad, put the cabbage in a large bowl. Add sweet corn kernels, boiled brown chickpeas, green chilli paste, chaat masala, black salt, lemon juice, coriander leaves and cottage cheese and mix well. 
4. Switch the heat off under the pan, discard the bay leaf and blend to a fine mixture with an electric hand blender. 
5. Switch on the heat, add the cooked split skinless green gram to the blended mixture and cook till it comes to a boil. 
6. To serve, put a portion of salad in a serving bowl. Add a portion of the soup, garnish with chana jor garam and soya sticks.