This recipe is rich in vitamins A, C, and K — but it’s also got a lot of minerals, too, like iron, phosphorus, potassium and calcium. So savoy cabbage is definitely a great ingredient to use in winter soups. One such winter soup is the savoy cabbage soup — a soup that’s very easy to prepare with many alternatives that can add a little extra flavor! To warm up during the colder months, we recommend bread croutons to go with the soup. Here’s the traditional recipe for Savoy cabbage soup and some tips to make it even better (just by adding a few ingredients)!
How to prepare Savoy cabbage soup
First things first. Clean, wash and cut a medium-sized cabbage into strips. Dry it thoroughly and in the meantime, drizzle olive oil in a pot. Brown a few garlic cloves with a finely chopped celery rib. After a few minutes, remove the garlic and add the cabbage. Pour boiling water over the vegetables and leave to cook for about 30 minutes. Adjust the flavor of the soup with salt and pepper to taste. Then take a seat, relax and enjoy this heartwarming and nutritious dish. It really is a piece of cake.
The addition of leek to the soffritto
There are several ingredients that can be added to the cabbage in this soup to upgrade or personalize this recipe. Leek, for example; it’s another typical autumn and winter vegetable. Considered an aphrodisiac by the ancient Romans, it has remarkable diuretic properties and it’s useful for strengthening the immune system. To use the leek in the cabbage soup, just remember to brown 70 grams of the veggie in the pot with garlic and celery. The taste of the leek, similar to green onions, makes the soup all the more inviting.
The healthy version with fennel
Rich in minerals and vitamins, fennel is also renowned for its purifying qualities. Slice the fennel and transfer to the pot you plan on using for the cabbage. The unique taste of this winter vegetable will definitely add a little je-ne-sais-quoi to the soup with its captivating aroma. What are you waiting for? Give it a try!
Everything tastes better with potatoes and pancetta
Four potatoes and 150 grams of pancetta: this is what it really means to add hearty flavor to a classic cabbage soup. First, peel the potatoes and cut them into cubes, then cut the pancetta into strips. Add potatoes and pancetta to the soffritto made with garlic and celery and voila! — the final result will be a truly mouth-watering soup perfect for winter evenings. Even if you’re not the biggest fan of cabbage!
Rich in fiber with barley and pumpkin
For this gem of a recipe, just add barley and pumpkin! While you’re prepping the soffritto, add 50 grams of pearl barley and another 50 grams of pumpkin (already cleaned, de-seeded and cut into cubes) to the same pan. Sauté for a maximum of one to two minutes. Pour water until the two ingredients are completely covered. After another ten minutes, add the savoy cabbage and continue cooking for 30 minutes. Now this autumn-inspired variation, full of fiber and deliciousness, is finally ready to enjoy! A must try for pumpkin lovers.