Purple cabbage soup, very easy to make, creamy and flavorful, perfect for the cold season. The preparation is very simple: cook the cabbage with diced potatoes and a little onion, then blend everything and adjust the thickness to taste. I added golden croutons in a pan to complete and give crunchiness, but if you don’t like them, you can omit them. Try this recipe, it’s quick and light, but really very tasty!
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- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter
- Energy 211.76 (Kcal)
- Carbohydrates 41.99 (g) of which sugars 6.42 (g)
- Proteins 6.30 (g)
- Fat 3.07 (g) of which saturated 0.40 (g)of which unsaturated 0.52 (g)
- Fibers 6.92 (g)
- Sodium 443.09 (mg)
Indicative values for a portion of 350 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10.5 oz cabbage (purple)
- 10.5 oz potatoes
- Half onion
- to taste vegetable broth
- 2 slices rustic bread (to taste, for croutons)
- parsley (or chives)
- extra virgin olive oil
- salt
- pepper
Tools
- Pot
- Immersion Blender
- Cutting Board
- Pan
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Preparation
Wash the purple cabbage and cut it into strips, removing the harder central part.
Peel the potatoes, wash them and dice them.
Clean the onion and chop it. Sauté it in a pot with a drizzle of extra virgin olive oil.
Add the cabbage, salt it, and let it wilt over moderate heat for a few minutes.
Add the potatoes and cover everything with the hot vegetable broth.
Let it cook for about 15 minutes, or until the potatoes are tender.
Meanwhile, cut the bread into cubes (you can remove the crust if you prefer). Toast it in a pan with a splash of oil until you get golden and crunchy croutons.
Transfer them onto a paper towel to absorb the excess oil.
Now blend the soup with the immersion blender. If it seems too thick, add a little broth; if it’s too liquid, let it boil for a few minutes.
The purple cabbage soup is ready, serve it in plates adding the croutons, a drizzle of oil, and a handful of chopped parsley.
Tips and Notes
Adjust the amount of broth according to your taste.
Instead of croutons, you can garnish with sautéed potato cubes.
You can add fresh cream to make the soup even creamier.
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