Step 1

Stovetop Version

Step 2

Heat oil in a large saucepan and add ginger and garlic, fry for 1/2 a minute. Add the onions and fry for another 1/2 a minute. Add the celery, the carrots, cabbage and capsicum and cook for 3-4 minutes.

Step 3

Add the tomatoes, salt and stock, bring to a boil and let simmer on low for about 20 minutes.

Step 4

Add the herbs, chilli flakes and pepper. Mix well. Serve hot, garnished with chopped parsley.

Step 5

Instant Pot Version

Step 6

Turn on saute mode on the instant pot and heat oil. Add ginger and garlic, fry for 1/2 a minute. Add the onions and fry for another 1/2 a minute. Add the celery, carrots, cabbage, capsicum, tomatoes, salt and stock. Lock the lid in place and shift the valve to sealing mode. Set high pressure for 2 minutes. Let pressure release naturally for 10 minutes and then release pressure manually.

Step 7

Stir in the herbs, chilli flakes and pepper. Serve hot, garnished with chopped parsley.

Step 8

The soup can either be served as is. Or you can let it cool, blend it till smooth and serve it.