Curry-Jarom cabbage soup

Ingredients for 3 servings:

• 1 tbsp, heaped fat or oil for frying
• 500 g Jaroma cabbage, cut into fine strips
• 2 small potatoes, cut into small pieces
• 2 tbsp, heaped curry powder
• 250 ml almond milk (almond drink)
• 750 ml vegetable stock
• 1 tbsp agave syrup or similar, optional

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

vegan, vegetarian, GAT-compliant, individually designed

Heat the fat in a pot and sauté the cabbage. Cover and stir frequently until the cabbage “collapses.” Then sprinkle in the curry powder and mix well, allowing it to brown slightly. Deglaze with vegetable stock and almond milk and add the potatoes. Reduce the heat and simmer until the cabbage and potatoes are tender. Season the soup to taste. If the curry flavor is too bitter, round off the dish with 1 tablespoon of agave syrup or something similar. If you like the soup this way, enjoy! Tip: If desired, purée the soup; it’s smoother and more suitable for guests. Note: You don’t have to stick so strictly to the list of ingredients for this recipe; feel free to add other vegetables according to your taste.