Ingredients Jump to Instructions ↓

  1. Ingredients :

  2. 1 large green cabbage

  3. 3 Carrots

  4. 4 Potatoes

  5. 1 Onion

  6. 1 garlic clove

  7. 1 Tablespoon olive oil

  8. Salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Remove middle nerve of each leaf of thecabbage.

  2. Roll about 3 leaves tightly like a roulade and slice very finely (0.5wide like tagliatelle pasta shape oncesliced sideways).

  3. Repeat process until all leavesaresliced. Leave in a bowl with water.

  4. Boil carrots, potatoes, onionandgarlic for about 5 minutes.

  5. Add olive oil and season withsalt andpepper.

  6. Blend until smooth and take backtohigh heat with sliced cabbage and 600ml water.

  7. Boil for about 15 minutes oruntilcabbage is soft to the bite.

  8. Serve hot.

  9. Take your timecutting the cabbage into very thin strips, it will addto the sweetness of the soup. So worth the extra effort.

  10. When parsnips are in season I like to add to thesoup for extrasweetness. Add 100g chopped parsnip added to the potatoes, boiltogether and blendas above indicated.

  11. "Nothing will benefit human health and increase thechances forsurvival of life on Earth as much as the evolution to avegetariandiet." Albert Einstein


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