How to cook a savory cabbage and potato soup by cooking the vegetables in the hot broth after having flavored them in the sauteed onion, garlic and oil.
Ingredients for 4 people
- 1/4 round green peel pumpkin
- 1 yellow potato
- half savoy cabbage
- 1 white onion
- 1 clove of garlic
- 1 carrot
- 1 celery stick
- 1.5 liters of vegetable broth
- extra virgin olive oil
- 4 slices of homemade bread
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How to prepare cabbage and potato soup
In a pan with oil and poached garlic, stew the finely sliced onion.
Peel and peel the carrot, remove the peel and seeds from the pumpkin, clean and wash the celery.
Cut the pulp of the pumpkin into cubes.
Slice the carrot and celery into slices.
Add the pumpkin, carrot and celery to the onion sauce.
Add the peeled and sliced potato, then remove the garlic and brown for a few minutes, salting and peppering.
Pour the broth or hot water and cook for 20 minutes.
Then add the cabbage washed and cut into julienne strips.
Cover and continue cooking for another 20 minutes.
Serve the soup with the toasted bread in the oven.
