Recipe: Cabbage, Potato and Parmesan Soup
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15 March 2011
Gluten free, Vegetarian
Organic Savoy cabbage makes an unassuming, delicious pot of soup
This is a very simple and nourishing soup: just the thing as we move towards winter, with the days getting gradually shorter and chillier. It’ll warm you up in a flash. Make sure you use a really good stock and season well at the end: this a no-frills type of recipe so only the best will do!
Serve as an entree or with crusty bread for a light lunch or dinner.
Cabbage is a really nutritious vegetable that’s at its best in the cooler months. Containing calcium, magnesium, potassium, beta-carotene, folic acid, iodine and vitamins C, E and K it stimulates the immune system and helps fight bacteria and viruses.
Ingredients (serves 4)
about 1.5 L vegetable stock
1 brown onion, peeled and diced
3 garlic cloves, crushed
3 sprigs thyme, leaves only
1 Savoy cabbage (just over 1 kg), roughly shredded
400 g potatoes, scrubbed and chopped into 2 cm pieces
1 or 2 Parmesan rinds (optional)
sea salt
freshly ground black pepper
¼ cup finely grated Parmesan
¼ cup flat leaf parsley leaves, finely chopped
Method
1. Warm ¼ cup stock in a large saucepan. Add the onion then cover and sweat for 10 minutes. Add garlic and thyme and sweat for 2 minutes.
2. Add cabbage, potato and Parmesan rind/s along with enough stock to come about 1 or 2 cm short of the vegetables. Cover and bring to a simmer for about 10 minutes, or until the potatoes are tender.
3. Remove the rind/s. Blend half the soup in a food processor then return to the pan and season carefully with salt and pepper.
4. Ladle into bowls and top with grated Parmesan and chopped parsley before serving.