Savoy cabbage soup is comfort food rich in flavors, colors, and nutrients, perfect for warming the coldest days. This delicious vegetable cream combines the sweetness of the cabbage with the robustness of the carrot, the delicacy of the zucchini, and the aroma of the onion.
This savoy cabbage soup represents an ideal option for those seeking a light, healthy, and nutrient-rich dish.
Follow the steps I’ve listed, and in no time, you’ll prepare a soup that will delight both young and old.
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- Difficulty: Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter
Ingredients
- 10.5 oz savoy cabbage
- 1 carrot
- 1 small white onion
- 3 tablespoons extra virgin olive oil
- to taste black pepper
- 1 vegetable bouillon cube
- 2.8 oz grated Parmesan cheese
- 1 stalk celery
- 1 zucchini
- 2 potatoes
Tools
- Pot
- Lid
- Knife
- Cutting Board
- Peeler
- Immersion Blender
Steps
Wash the savoy cabbage and cut it into large pieces.
Thinly slice the onion, peel the carrot and potatoes, and cut them into pieces along with the celery and zucchini.
In a large pot, heat the extra virgin olive oil over medium heat and let the onion soften.
Add the carrot, celery, potatoes, and zucchini and let them cook for a few minutes.
Add the savoy cabbage and mix well with the other vegetables.
Add the vegetable bouillon cube and pour in enough water to cover all the vegetables.
Bring to a boil, then lower the heat. Cook over medium-low heat until all the vegetables are well cooked. It will take about 30 minutes.
At this point, turn off the heat and use an immersion blender to puree the vegetables until you get a creamy consistency.
Adjust with salt and pepper, add the grated Parmesan cheese, and mix.
Serve the savoy cabbage soup hot, accompanied by a few slices of bread or croutons.
Enjoy your meal.
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Storage and Tips…
Store in the fridge and reheat before serving.
Consume within 2 days.
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