Pointed cabbage & vegetable soup
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Mediterranean Diet
Serves: 4 people
Ingredients
  • 3 Tablespoons extra virgin olive oil (EVOO)
  • 1 Pointed cabbage, sliced (approx. 500g) (You could use any green cabbage variety)
  • 1 Onion, peeled and chopped
  • 3 Garlic cloves, peeled and chopped
  • 2 Medium potatoes, peeled and diced
  • 1l Vegetable stock
  • 1 Teaspoon sea salt (or salt to taste)
  • Freshly grounded black pepper
Instructions
  1. Have all the vegetables well washed and prepared as indicated in the ingredients description.
  2. Heat the EVOO in a large saucepan over moderate heat. Add the garlic and sauté for about 1 minute until lightly golden. Add then the onion and a pinch of salt and sauté for about 3 minutes until soft. Add then the diced potatoes and 2 tablespoons of the vegetable stock (or water if not available) and sauté for about 10 minutes until the potatoes are cooked. Add then the sliced pointed cabbage and sauté for 5 minutes.
  3. Cover with the rest of the vegetable stock, add one teaspoon sea salt (or salt to taste), bring to a boil over medium heat and when it has reached a boil remove the saucepan from the heat. With the help of a hand mixer (ideally a powerful one of at least 450 watt) mix it all well until perfectly combined. Serve hot and add some freshly grounded black pepper to taste.
Notes
As a topping you can add some fresh basil pesto sauce, or for a vegan option you could add some almond flakes for some extra protein.
Recipe by Tasty Mediterraneo at https://www.tastymediterraneo.com/pointed-cabbage-vegetable-soup/