John Myers
Ingredients for 4 servings:
- 1 head of savoy cabbage
- 2 m.-sized potatoes
- 2 m.-sized carrot(s)
- 2 liters of vegetable broth
- 1 large apple
- 2 m.-sized onion(s)
- 1 shot of oil
- salt and pepper
- nutmeg
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes
A soup perfect for rainy autumn days, with a fruity twist
Chop the onions into small cubes. Dice the potatoes and carrots. Halve the savoy cabbage and remove the heart, then cut into bite-sized pieces. Place the onions and oil in a large pot and sauté until translucent, then add the savoy cabbage and sauté briefly. Deglaze with the vegetable stock and add the carrots and potatoes. Season to taste and simmer with the lid on for half an hour, stirring occasionally. After half an hour, quarter an unpeeled apple, core it, and cut into large slices. Add these and simmer the soup for another quarter to half an hour, depending on how firm the cabbage is desired. It tastes almost even better the next day! Tip: Can also be made with other cabbage. Vegetarians add a dash of cream; meat eaters can also fry some diced bacon with the onions.
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