The carrot and black cabbage soup is a light, healthy, and wholesome first course. Perfect to eat this time of year, as black cabbage is in season and it’s hard to find frozen for the rest of the year.
The slightly bitter taste of black cabbage blends perfectly with the sweetness of carrots, and I find it to be a well-matched combination. Another dish I really like is the black cabbage soup with pearl barley and lentils.
This dish is very simple to prepare, but we love it. I prepare it in advance, so in the evening I just have to heat it up and dinner is ready in no time. You can also serve it with croutons or, if you like, add some grated cheese. I didn’t do it because it was already very flavorful.
You can add small pasta or rice. In this case, I suggest adding them after blending the soup, along with some broth, otherwise, it would become too thick.
Also, check out all of my Bimby recipes.
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DON’T MISS THESE RECIPES:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 10.5 oz black cabbage
- 14 oz carrots
- 7 oz potatoes
- 1.75 oz onion
- to taste olive oil
- 1 tbsp vegetable bouillon cube
- water
- salt
Recommended Tools
- Immersion Blender
Steps for Carrot and Black Cabbage Soup
First, clean the black cabbage by detaching the leaves from the central rib with your hands: hold the base of the stem with one hand, and with the other, pull the leaf from the base to the tip along the rib. You’ll see it peel off easily.
Cut the black cabbage leaves into pieces and rinse them well under water, then set them aside on a plate.
Peel the potatoes and carrots, then cut them into chunks and add them to the plate with the cabbage.
Now, chop the onion into small pieces, put it in a pot with the oil, and sauté it for a couple of minutes.
Add the potatoes, carrots, black cabbage, bouillon cube, and water to cover the vegetables. Cook with the lid on for about 30 minutes, stirring occasionally, and if necessary, add more water.
Season with salt, blend very well with an immersion blender, and divide the carrot and black cabbage cream among the plates. Add a drizzle of raw oil and serve immediately.
Questions and Answers
What can I substitute for the potatoes?
Instead of potatoes, you can add cooked chickpeas or cannellini beans.
How long can I store it?
Store the black cabbage soup in the refrigerator in an airtight container for 2-3 days.
Can I prepare the soup in advance?
Yes, you just need to heat it when needed, and you can also freeze it.
