This Cauliflower, Kale, and Savoy Cabbage Soup is perfect for a winter dinner. It’s a great vegetarian main course to serve on cold and rainy evenings, it’s delicious and easy to prepare. Want to make this soup too? Keep reading to discover all the ingredients and the procedure to make it.
Check out these other recipes also featuring kale, Savoy cabbage, and other vegetables and legumes.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Cauliflower, Kale, and Savoy Cabbage Soup
- 1 Savoy Cabbage
- 1 Kale (1 bunch)
- 1 Cauliflower
- 1 Onion
- to taste Extra Virgin Olive Oil
- 8 1/2 cups Vegetable Broth
Tools for Cauliflower, Kale, and Savoy Cabbage Soup
- Cutting Board
- Knife
- Pot
Steps for Cauliflower, Kale, and Savoy Cabbage Soup
Start by cleaning all the vegetables needed for this soup. Take the cauliflower, remove the outer leaves, remove the tougher central part, and cut into florets. Wash it and set it aside. Now proceed with the kale.
Remove any damaged outer leaves from the central stem. Then, with a knife, cut along the central rib to remove it. Rinse the leaves and let them drain. Now, move on to the Savoy cabbage.
For the Savoy cabbage, remove any damaged outer leaves, cut it in half, cut the stem, and remove it. Wash the leaves and let them drain.
In a large pot, heat the olive oil, sauté the onion, and once it is wilted, add the sliced Savoy cabbage. Add the broth and cover the pot.
Now take the kale and coarsely chop the leaves. Add them to the pot and cover. Now take the cauliflower florets and add them to the rest of the vegetables.
Once it starts boiling, reduce the heat to low and let it cook for about 40 minutes. If it seems too dry, add more broth and continue cooking.
If you want more flavor, take some sprigs of thyme, rosemary, and a bay leaf, and tie them tightly with string. This way, it will be easier to remove them from the pot at the end of cooking.
At the end of cooking, adjust the salt if necessary. Serve the Cauliflower, Kale, and Savoy Cabbage Soup hot, and drizzle with raw extra virgin olive oil. You can serve with the soup some toasted bread slices, possibly rubbed with garlic.
If you like, follow me on Facebook by clicking Il ricettario delle vergare, and leave your like. I’m waiting for you…Ivana
You can also find me on Instagram and Pinterest
If you enjoyed this recipe, click the stars below, and for the best rating, click the last star. Your feedback is very important to me. Thank you.
Return to the HOME to read all the other recipes
