Savoy cabbage and potato soup

Ingredients for 2 servings:

• 8 savoy cabbage leaves
• 2 m.-sized potatoes
• 1 large carrot(s)
• 3 m.-large mushrooms
• 1 m.-sized onion(s)
• 2 tbsp olive oil
• 500 ml vegetable stock
• 3 tsp crème fraîche, vegan
• 2 sprigs parsley, flat-leaf
• salt and pepper
• 1 pinch(s) of oregano
• 1 pinch of nutmeg powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegan

Cut the savoy cabbage leaves into strips, peel and dice the potatoes, peel and slice the carrot, peel and dice the onion, and slice the mushrooms. Pluck the parsley leaves from the stalks and finely chop them. Heat the olive oil in a saucepan and sauté the onions for about one to two minutes until translucent. Add the savoy cabbage, potatoes, and carrot and sauté for another two minutes, stirring. Add the mushrooms and then deglaze with the stock. Season with salt, pepper, oregano, and nutmeg and simmer over medium heat for about 15 minutes. Remove about half of the reduced soup from the pan and purée it separately until finely chopped. Add the crème fraîche to the purée and return the mixture to the soup. Then add the finely chopped parsley. Bring back to a boil briefly, then season to taste. Serve with ciabatta or hearty rye bread, if desired.