Cabbage soup purée
Description
A hearty first course. As you already understood, the main ingredient of cabbage soup-puree is white cabbage. As for the rest, you can use any vegetables you have at home. Don't be afraid to experiment—your blender will fix everything! :) If you prefer very thick pureed soups and the consistency of your soup isn't thick enough, you can add a couple of tablespoons of flour when sautéing onions and carrots in oil. Serve the cabbage soup-puree with croutons. Ladle into bowls and serve.
Instructions
- 1
Step 1
1. Chop the white cabbage, bring a pot of water to a boil, add salt, and put the cabbage into the water. Peel, wash, and cut the potatoes into small cubes, then add them to the pot! If you are using cauliflower, chop it and add it to the pot when the potatoes and white cabbage become tender.
- 2
Step 2
2. Peel and dice the onion, grate the carrot on a grater. On medium heat, sauté the onion in oil, then add the carrot. The onion and carrot should become soft and light golden in color. When the vegetables in the pot become soft enough, add the sautéed onion and carrot to them.
- 3
Step 3
3. Add the spices, simmer for another 7 minutes, remove from heat and blend with a blender. Then add milk or cream, return the soup puree to the heat and bring to a boil.
- 4
Step 4
4. Cabbage puree soup is usually served with croutons. Enjoy!