Another week, another soup, today we are having soup of green cabbage or savoy cabbage. It was an absolute revelation to me when I first made it. I do prepare savoy cabbage once in a while, but usually one cabbage is much too big as the kids still aren’t very keen of it. So as I was looking for ideas for my next soup of the week, I found there in the fridge the second half of that cabbage waiting to be eaten. Green cabbage soup it was going to be! I made it into a very simple, surer easy soup and it was a great succes. I loved it, Pim loved and so did the kids! I did add some lardons to convince the boys I must say… but my daughter absolutely loved it straightaway.
Those little extras such as lardons, croutons, cheese and bread sticks are a good way to make the soup more attractive for the kids. For me as well actually, I love some croutons in my soup, or some cheese. As the enthusiasm for a type of soup grows I try to get the proportions a bit better, now I have to keep a close eye on the number of croutons that go into a tiny bowl of soup sometimes…
These are the other soup recipes from our Soup Challenge:
- Lovely Leek and Potato Soup
- Roasted Tomato Soup
- Julienne soup, for my daughter
- Soup of red lentils
- Chicken Soup
- Courgette and Chicory Soup
- Easy Healthy Carrot Soup
Soup of savoy cabbage
|Prep:||Cook:||Yield: 1 l||Total:|
- Half a green cabbage
- 1 shallot
- 1 potato
- 1 cube vegetable stock
- tbsp of olive oil
- 100 grams of lardons or another add on such croutons or a cream cheese with herbs or Boursin
- Cut up the shallot into pieces, not too small. Smaller pieces burn quite easily.
- Peel de potato and cut into 1 inch cubes.
- Give the leaves of the cabbage a good wash and cut them into strips. Leave out the bottom half of the thick midrib of the leaves.
- Add the olive oil to your pot and fry first the shallot until she looks translucent. Then add the cabbage strips and the potato cubes, stir well and a add a little bit of water. Put the lid on the pot and let the vegetables stew for 5 to 10 minutes.
- When the cabbage leaves are starting to shrink because they are nearly cooked, you can add water so that the vegetables are just submerged.
- Add the vegetables stock cube as well and leave the soup to simmer for another 10 minutes, or until the potatoes and the cabbage are cooked through.
- In the mean time you can fry the lardons in a separate pan if you are going to use those.
- Take the soup of the stove and blend it. Now you can add some extra water if you think it is too thick. Personally I like soups not too thick.
- Taste, season some more with salt and pepper if you like and your soup is ready.
- Serve the lardons on the side so your kids can add them to the soup themselves, that is a fun thing to do and it leaves the lardons crispier to eat. If they eat their soup quickly enough of course!
from More Than Just Carrots