Savoy Cabbage Potato Soup – a delicious recipe with savoy cabbage, potatoes, red onions, white onions, garlic, vegetable broth. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Peel, wash and dice the potatoes. Clean and wash the savoy cabbage and cut it into small and short strips. Cut the onion into slices and peel the garlic.
2
Heat the oil in a big cast iron pot and once it's hot press the garlic into it. Fry with the onions for about 1 min or until golden brown.
3
Add the potatoes and the savoy cabbage. Fry for another 2 minutes or so and then add the vegetable broth.
4
Once the savoy cabbage has shrunken a bit, cover and let simmer for 25-30 minutes until vegetables are tender.
5
Season to taste and blend with a hand-held blender. The soup should still be lumpy. If it's too thick for your taste, add some more broth to it.
6
Serve with oven-warm bread.
417
kcal
Calories
8
g
Fat
76
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 head savoy cabbage (about 500g), 1150 g potatoes, 2 red onions, 2 small white onions, and more.
Yes, Savoy Cabbage Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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