in Soup Recipes

Creamy savoy cabbage and mushroom soup with curry

updated

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Ingredients for 2 servings:

  • 250 g savoy cabbage, fresh
  • 200 g mushrooms, fresh or frozen
  • 1 garlic clove(s)
  • 1 large potato(s)
  • 500 g water
  • 100 g cream, organic
  • 1 tbsp curry
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

from the pressure cooker

Trim the savoy cabbage and mushrooms. Roughly chop the savoy cabbage. Halve any oversized mushrooms. Peel and roughly chop the potatoes. Peel and press the garlic. Place everything in a pot and simmer with water in a pressure cooker for about 5 minutes. If cooking the soup without a pressure cooker, it will take at least 20 minutes. Now puree the soup with cream, curry, salt, and pepper and season to taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Creamy savoy cabbage and mushroom soup with curry

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