Creamy Potato and Cabbage Soup

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 small head of cabbage, shredded 1 small head of cabbage, shredded
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 bouquet garni (thyme, rosemary, bay leaves) 1 bouquet garni (thyme, rosemary, bay leaves)
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 12g
• Carbohydrates (total, sugars): 28g, 6g
• Protein: 4g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the diced potatoes and shredded cabbage to the pot. Stir well to combine with the onion and garlic.
3. 3.
   Pour in the vegetable broth and add the bouquet garni. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes, or until the potatoes and cabbage are tender.
4. 4.
   Remove the bouquet garni from the pot. Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
5. 5.
   Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
6. 6.
   Heat the soup over low heat until warmed through, but do not let it boil.
7. 7.
   Serve the Creamy Potato and Cabbage Soup hot, garnished with a drizzle of olive oil and a sprinkle of fresh herbs if desired.

Treat your ingredients with care...

• Potatoes — Make sure to dice the potatoes into small, uniform pieces to ensure even cooking.
• Cabbage — Shred the cabbage finely to allow it to cook quickly and blend smoothly into the soup.
• Bouquet garni — Tie the herbs together with kitchen twine for easy removal after simmering.

Tips & Tricks

• For a lighter version, you can substitute half of the heavy cream with milk or vegetable broth.
• Add a sprinkle of grated Parmesan cheese on top of each serving for an extra touch of flavor.
• Serve the soup with crusty bread or garlic breadsticks for a complete meal.
• Feel free to add other vegetables such as carrots or celery for added texture and flavor.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop or in the microwave.

Serving advice

Serve the Creamy Potato and Cabbage Soup in warm bowls, garnished with a drizzle of olive oil and a sprinkle of fresh herbs. Accompany it with a side of crusty bread or garlic breadsticks for a satisfying meal.

Presentation advice

To enhance the presentation, you can sprinkle some finely chopped fresh herbs, such as parsley or chives, on top of the soup. Serve it in rustic bowls or soup tureens for a cozy and inviting look.