Have all the vegetables well washed and prepared as indicated in the ingredients description.
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.
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/