Savoy cabbage soup Lar

Ingredients for 4 servings:

• ¾ cup(s) brown rice, approx. 100 g
• 1 ½ cup(s) water OR
• 100 g pasta, whole wheat pasta
• Water, salted
• 40 g margarine / butter
• 1 tbsp curry, without salt
• 1 ½ tsp vegetable broth, granulated +
• 1,000 ml water, hot
• 200 ml sweet cream, 30% fat
• Sea salt or seasoning salt
• 6 grains of black pepper, ground or crushed
• 1 tbsp almonds, slivered, lightly toasted OR
• 1 tbsp sunflower seeds, lightly roasted
• 1 small savoy cabbage

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

gluten-free

Cook 3/4 cup of low-fat rice in 1.5 tsp of boiling water for 40 minutes. Or cook whole-wheat pasta in salted water until al dente. Trim the savoy cabbage, remove the stalks, and chop finely. Sauté in hot fat, dust with a tablespoon of curry powder, and add a liter of vegetable stock. Bring to a boil and simmer for about 15 minutes. Leave a little of the savoy cabbage for garnish and puree the rest with a hand blender. Stir in the cream (30% fat), season to taste with sea salt/seasoned salt and black pepper (ad M or ground). Add the pasta and bring back to a boil. Ladle into warmed soup bowls/deep plates and serve with the savoy cabbage and a tablespoon of lightly toasted almond slivers/sunflower seeds. P.S. If it’s still too spicy despite the cream, you can add a dollop (1 tbsp) of cranberries to the soup.