Light savoy cabbage stew

Ingredients for 10 servings:

• 1 kg savoy cabbage
• 4 bunch soup vegetables
• 4 bell peppers, red
• 800 g potatoes
• 2 bay leaves
• 2 chili peppers, red
• 1 bunch of parsley
• 1 peppercorn, black
• 2 tsp salt
• 3 liters of water
• some salt and pepper, black, ground

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 2 hours 5 minutes

super slimming soup (a bit of chopping work, but it’s worth it)

Clean the vegetables. Peel the carrots and celery from 2 bunches of vegetables, wash them, and cut them into small pieces. Clean, wash, and slice the leek into rings. Place the finely chopped vegetables in a large pot and add about 3 liters of cold water. Add 2 teaspoons of salt, bay leaves, and peppercorns. Bring to a boil, and simmer gently over low heat for about 1 hour. Peel and wash the carrots and celery from the remaining vegetables. Slice the carrots and strip the celery. Clean, wash, and slice the leeks into rings. Clean, wash, and slice the red bell peppers. Peel, wash, and slice the potatoes into even cubes. Clean, wash, and slice the savoy cabbage. Wash the red chili peppers, slice them lengthwise, remove the seeds, and slice them into fine rings. (Caution! Don’t put your fingers near your eyes!) Pour the stock from the pot through a sieve into another pot, season with salt and pepper, and heat up. Add the vegetables and chili and simmer over low heat for about 20 minutes. Wash the parsley, pat dry, pick off the leaves, and chop. Finally, add the parsley to the soup and season again with salt and pepper. This delicious soup has the following nutrients per serving: 540 kJ = 130 kcal. Carbohydrates: approx. 20 g Fat: 1 g Protein: 10 g Tip: This soup is great for freezing in portions.