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.
- 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
- 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.
- I usually freeze it in little portions for my toddler.
My son Andrea loves to eat it with morsels of bread.