Cabbage, cereal, and potato soup.
A nutritious and light first course, suitable for all ages and health conditions.
As easy to make as a rice soup, like those grandma used to make for the cold season.
Cereals, besides having multiple nutritional properties, are very filling and counteract blood sugar spikes.

If you are diabetic, replace the potatoes with celery root or sweet potatoes.
Today I want to propose both the traditional recipe and the one made with the Bimby.

Recipes designed for you:

Cost: Very economical
Rest time: 5 Minutes
Preparation time: 10 Minutes
Portions: 2
Cooking methods: Slow cooking
Cuisine: Italian

Ingredients

1.75 oz onion
8.75 oz cabbage
5.25 oz potatoes
3.5 oz cereal mix
1 tsp broth cube
2 tbsp extra virgin olive oil
2 tbsp Parmigiano Reggiano PDO
1.25 cup water

Tools

Cutting board
Knife
Pot

Preparation: Cabbage, Cereal, and Potato Soup

Traditional Cooking

Peel the onion, chop it, then put it in the pot with the EVO oil.
Set aside.
Take the amount you need from a cabbage.
, and cut it first into julienne strips and then into pieces.
Peel the potatoes and cut them into cubes.
Sauté the onion for 2 or 3 minutes, then add 200 ml of water.
The cabbage and potatoes, mix and cover with a lid.
Cook for 10 minutes.
After the time has passed, add the vegetable broth cube, mix, and add the cereal mix.
As they cook, more water may be needed. I usually make them risotto-style, but if you prefer them more soupy, add more to your taste.
I prepare the vegetable broth at home, if you want you can follow this recipe by clicking here
Cook the soup for about 10 minutes or the time described on the package.
At the end of cooking, stir in the Parmesan, let it rest off the heat for at least 5 minutes.
Serve with a drizzle of chili oil if you like.
Here is the Cabbage, Cereal, and Potato Soup ready to serve
Put half an onion in the bowl and chop for 10 sec at speed 7.
Gather with the spatula and pour in 30 g of EVO oil.
Sauté for 2 min at 212°F speed 1.
Put 8.75 oz of roughly chopped cabbage in the bowl. Chop for 10 sec at speed 8.
Then add 5.25 oz of diced potatoes,
a teaspoon of vegetable broth, and 1.25 cups of water, cook for 20 min at 212°F speed 1.
Add the cereals, stir with the spatula, and put the lid on.
Cook for the time indicated on the box at 212°F spoon speed.
At the end of cooking, open the lid and add 2 tablespoons of grated Parmigiano Reggiano.
Stir for 2 min at speed 1.
Leave in the bowl for 5 minutes before serving.
If you want, you can further enhance with chili oil.
Here is the Cabbage, Cereal, and Potato Soup ready with Bimby