Servings: people
Creamy Green Soup with Cabbage, Leeks, and Crunchy Topping
The soup is creamy and flavorful, super healthy, and really easy to make – and it’s also a great way to use up surplus greens.
Equipment
- Potato Peeler
- Cutting Board
- Chef'S Knife
- Ovenproof dish
- Oven
- Pot
- Frying Pan
Ingredients
Soup
- 2 cloves Garlic crushed
- 800 gram Pointed Cabbage
- 1 pcs. Leek
- 1000 gram Water
- 2 pcs. Vegetable stock cube
- 1 gram Nutmeg ground
- 2 gram Vanilla Sugar
- 100 gram Cream
- Salt and Pepper
Crispy potato cubes
- 300 gram Potato
- 28 gram Oil
- Salt
In addition
- 200 gram Bacon diced
- Broad leaf parsley fresh
Instructions
Crispy Potato Cubes
- Start with the small potato cubes; peel and cut the potatoes into tiny cubes.
- Place in an ovenproof dish and toss with oil and salt.
- Put in a preheated oven at 220 degrees Celsius (428 degrees Fahrenheit) and let them cook while you prepare the rest (approx 25 min in the oven).
- Stir the potatoes a couple of times during cooking so they brown on all sides.
Soup
- Roughly chop the cabbage and slice the leeks – add both to the pot along with all other ingredients except the cream. Let simmer covered for about 15 min.
- While the soup simmers, fry the bacon until crispy in a pan.
- After 15 minutes of simmering, add the cream to the pot and blend the contents until smooth and creamy.
- Season with salt and pepper.
- Serve with bacon, potatoes, and possibly a bit of chopped leek on top.
Notes
