Savoy Cabbage Potato Soup
photo by Debbwl
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1⁄2 head savoy cabbage (about 500g)
- 1150 g potatoes
- 2 red onions
- 2 small white onions
- 2 garlic cloves
- 1 1⁄2 liters vegetable broth
- 2 tablespoons oil
- nutmeg, black pepper, salt to season with
directions
- Peel, wash and dice the potatoes. Clean and wash the savoy cabbage and cut it into small and short strips. Cut the onion into slices and peel the garlic.
- Heat the oil in a big cast iron pot and once it's hot press the garlic into it. Fry with the onions for about 1 min or until golden brown.
- Add the potatoes and the savoy cabbage. Fry for another 2 minutes or so and then add the vegetable broth.
- Once the savoy cabbage has shrunken a bit, cover and let simmer for 25-30 minutes until vegetables are tender.
- Season to taste and blend with a hand-held blender. The soup should still be lumpy. If it's too thick for your taste, add some more broth to it.
- Serve with oven-warm bread.
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Reviews
-
A good soup when I came home late and didn't want to do a lot of cooking, also useful for using up that cabbage! I made exactly as directed, so easy. I did partially puree it, and liked the results. I served this with a dollop of sour cream, a sprinkling of grated cheese, and a coriander sprig, along with chunky fresh bread, well received by all, even my daughters who normally would not be keen to eat anything with cabbage! Made for our November VIP Lalaloula, Vegetarian Swap#16
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A lovely, rustic, warming soup. I used yellow onions instead of red, and chicken broth, as that was what I had. I halved the recipe, but ended up using a liter of broth. Also, I threw a couple of whole peppercorns and a bayleaf into the pot, as I find that vegetable soups really benefit from this. I decided not to puree, something about that did not appeal to me. This ended up as three servings for me, most welcome. Something you can whip up anytime, as you are likely to have the ingredients on hand.
Tweaks
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A lovely, rustic, warming soup. I used yellow onions instead of red, and chicken broth, as that was what I had. I halved the recipe, but ended up using a liter of broth. Also, I threw a couple of whole peppercorns and a bayleaf into the pot, as I find that vegetable soups really benefit from this. I decided not to puree, something about that did not appeal to me. This ended up as three servings for me, most welcome. Something you can whip up anytime, as you are likely to have the ingredients on hand.
RECIPE SUBMITTED BY
Lalaloula
United States