White cabbage creamy soup

cabbage-soup

White cabbage should be considered essential to our food diet, because it is a good natural anti-inflammatory and it is also rich of iron, calcium and fiber.

This is an original and very tasty soup that you can try in these cold evenings. I often add legumes to my soups because my son doesn’t eat meat a lot. So you can try to prepare the white cabbage soup without chickpeas, but it will become a less creamy soup. It’s up to you.

 

INGREDIENTS:

  • 2tsp olive oil
  • 1 medium potato
  • 1 white cabbage
  • 1 onion
  • 200 gr chickpeas
  • 800 ml water
  • Parmesan cheese  to taste
  • salt to taste

PREPARATION TIME: 10 minutes

COOKING TIME: 40 min with the pressure cooker – 120 min in a pan

METHOD:

  • Heat the olive oil in a large heavy based pan and brawn the onion for 2 minutes, then add all together the potato, the sliced white cabbage, chickpeas, salt and cold water.
  • Bring to a boil then cover and reduce the heat to a simmer for about 60 minutes.
  • Cool then pureé until smooth with food processor. Serve with a drop of oil and Parmesan cheese to taste.

RECIPE TIPS: 

  • I usually freeze it in little portions for my toddler.

CURIOSITY

My son Andrea loves to eat it with morsels of bread.

 

Follow:
Share:

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

FOLLOW ME

My Agile Privacy
This website uses technical and profiling cookies. Clicking on "Accept" authorises all profiling cookies. Clicking on "Refuse" or the X will refuse all profiling cookies. By clicking on "Customise" you can select which profiling cookies to activate.
Copy Protected by Chetan's WP-Copyprotect.