Cream of Savoy Cabbage and Potato Soup

The cream of savoy cabbage and potato soup is a comforting and tasty dish, typical of the cold season. Here’s how to prepare it:

Ingredients

• 400 g of savoy cabbage
• 300 g of potatoes
• 1 onion
• 1.5 l of vegetable broth
• Extra virgin olive oil
• Salt and pepper to taste
• Grated Parmesan cheese (optional)
• Croutons (optional)

Preparation

1. Start by cleaning the savoy cabbage, removing the outer leaves, then slice it into thin strips and wash it well under running water.
2. Peel the potatoes and cut them into cubes.
3. Finely chop the onion and sauté it in a saucepan with a drizzle of extra virgin olive oil until it becomes translucent.
4. Add the chopped savoy cabbage to the pan and let it wilt for a few minutes, stirring occasionally.
5. Add the diced potatoes to the pan, stir, and cook for another 2-3 minutes.
6. Pour the vegetable broth into the pan until it completely covers the vegetables and bring to a boil.
7. Lower the heat, cover the pan with a lid, and let it cook for about 30 minutes or until the potatoes and savoy cabbage are soft.
8. Once everything is well cooked, use an immersion blender to blend everything until you have a smooth and homogeneous cream.
9. Adjust with salt and pepper, then continue cooking for a few more minutes if necessary to achieve the desired consistency.
10. Serve the soup hot, adding a drizzle of raw extra virgin olive oil, a sprinkle of grated Parmesan cheese, and croutons for crunchiness.

Curiosity

Savoy cabbage is a nutrient-rich and low-calorie vegetable, great for winter dishes. It is used in various regional recipes in Italian cooking, including the famous Tuscan “ribollita”. The cream of savoy cabbage and potato soup is a dish that lends itself to many combinations, for example, it can be enriched with crispy speck or other flavored croutons for an extra touch.