Chinese carrot and cabbage soup

Chinese cabbage and carrot soup

Chinese cabbage and carrot soup

Coming home from an evening kick-off soccer match, I was tired, cold, and hungry.

After all the excitement of the game, which, incidentally, saw our team, FC Rosengård, the current Swedish Champions, progress to the quarter-finals of the  UEFA Women’s Champion’s League, I was also in need of calming down somewhat.

I knew exactly what to do. I swung into action at 21:08 pm.

I put the kettle on for a pot of tea, and pulled a few bits and pieces out of the fridge and my spice cupboard.

Thirty-two minutes later, at 21:40 pm, I was enjoying a wonderfully warming bowl of soup, perfectly complemented by a pot of green tea.

Mood enhancement came courtesy of candlelight, 3 sticks of lavender incense burning in a Young Buddha incense holder, and the gentle strains of Erhu music, as played by master Lei Qiang.


Chinese Cabbage and Carrot Soup

Serves 1 – 2


  • 1 medium onion, finely sliced
  • about 180g white cabbage, finely sliced
  • about 120g carrot, finely sliced
  • 1 red chilli pepper, finely sliced
  • 1 stalk celery, finely sliced
  • 1 tsp 5-spice powder
  • 1 tsp ginger powder
  • 1 tsp garlic powder
  • 1 tbsp Tianjin preserved vegetable
  • 1 tbsp Sichuan pepper, lightly crushed
  • 2 tbsp fish sauce, plus extra to serve
  • Sesame seed oil


  • Place the Sichuan pepper, Tianjin preserved vegetable, celery, onion, chilli, garlic, ginger, 5 spice powder, and fish sauce in a medium sized saucepan. Add about 2 cups of water, and bring to a low simmer. Simmer for about 15 minutes or so.
  • Add the cabbage and carrot. Top up the water level in the pan, so that the vegetables are completely covered, and you get plenty of soup once they have finished cooking. Return to a simmer, and cook for a further 5 minutes.
  • Ladle into bowls, and serve garnished with an extra splash of fish sauce, and a few drops of sesame seed oil.

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