Triple cabbage soup

Ingredients for 5 servings:

• 300 g cauliflower
• 300 g broccoli
• 3 large carrots
• 300 g kale
• 6 m.-sized potatoes
• 3 m.-sized onion(s)
• 200 g beans, green
• 0.3 liters of white wine
• 3 tbsp herb cream cheese
• some salt
• Cayenne pepper
• Paprika powder
• 1 ½ liters of meat broth

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

simple cabbage soup with 3 different types of cabbage

Sauté the diced potatoes and carrots over high heat and season with salt, cayenne pepper, and paprika. Briefly fry the roughly diced onions and add the cauliflower, which has been cut into florets, the broccoli, and the beans. Deglaze with the wine and top up with the meat broth. Let the soup simmer gently for 20 minutes. Let the kale cook on the surface of the soup for 5 minutes. Then place it in a blender with a third of the soup and the herb cream cheese and puree. Return the puree to the saucepan and simmer for another 5 minutes. Finally, season to taste.