Savoy Cabbage Potato Soup |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is what I came up with having to use up a big head of savoy cabbage. It's super easy to make and perfect for one of those chilly autumn or winter days when all you want to do is snuggle up on the couch with something hot in your hands. 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:
1. 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.
2. 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.
3. Add the potatoes and the savoy cabbage. Fry for another 2 minutes or so and then add the vegetable broth.
4. Once the savoy cabbage has shrunken a bit, cover and let simmer for 25-30 minutes until vegetables are tender.
5. 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.
6. Serve with oven-warm bread.
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