Snow, snow, snow!
It is snowing and the thick powder turns Munich into a beautiful winter wonderland. Much to the delight of my kids and me!
To warm up again after a long day of sledding and building mighty snowmen we often have a savoy cabbage soup these days!
I got the recipe from the god-mother of my middle child – and yes! – Miracles do happen: the kiddo eats the soup! Despite its green colour! Despite having vegetable in it! And he not only eats the soup, he truly savors it! What a joy!
I slightly modified the recipe since I still had Kaffir-Lime leaves in the freezer (great place to store them and use a leave occasionally for soups and currys, no need to buy large packages every single time at the Asian food store).
Savoy cabbage is always seasonal
Savoy cabbage is available all year long. There is spring- and autumn- and winter savoy cabbage. I like it now in wintertime the best. It is such a great pleasure to pick gorgeous cabbages in our organic food store! It is a vegetable grown in Germany – not that easy to find in wintertime.
A perfectly warming soup in wintertime!
- 1 onion, chopped
- 1 glove garlic, chopped
- 1 tbs oil
- 2 potatoes, peeled
- 1/2 savoy cabbage
- 1 Kaffir-Lime-Leave
- 400 ml coconut milk
- 1 l vegetable broth
- 1/2 tsp curry powder
- salt and fresh grounded pepper
- 1 red peperoni, chopped, to garnish
- Wash and chop the potatoes and the savoy cabbage in medium sized pieces.
- Add the vegetables to the onion, let roast for 4 minutes.
- Add the curry powder and let roast for another minute.
- Carefully puree the soup with an immersion blender or in a standard blender (be cautious when blending hot liquids)
- Season with salt and pepper to your taste
- Top with the pepperoni
Keywords: sayoy cabbage, savoy cabbage soup, coconut milk, curry