World Cuisine

Savoy Cabbage and Parmesan Soup

cook 30 mins
  • 4 tablespoons olive oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1/2 teaspoon fennel seeds
  • 1 savoy cabbage
  • 1 potato, diced
  • 1 litre (1 3/4 pints) vegetable stock
  • 75 g (3 oz) grated Parmesan cheese, plus extra 1 tablespoon to serve
  • salt and pepper
  • crusty bread, to serve
  • Heat 2 tablespoons of the olive oil in a saucepan and sauté the onion, garlic and fennel seeds for 3–4 minutes.
  • Shred 4 leaves of the cabbage and reserve. Finely shred the remaining cabbage, add to the pan with the diced potato and cook for 3–4 minutes, then pour in the stock.
  • Simmer for 10 minutes, until the potato is tender. Stir in the grated Parmesan.
  • Using a hand blender, or in a food processor or blender, blend the soup until smooth. Season to taste.
  • Heat the remaining olive oil and stir-fry the reserved cabbage. Top each bowl of soup with the fried cabbage.
  • Serve sprinkled with extra grated Parmesan, and slices of crusty bread on the side.
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