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🍲 Creamy Savoy Cabbage Mustard Soup

185 kcal · 30 min · 4 servings

Ingredients

• 1 small Savoy cabbage (approx. 500 g)
• 2 red bell peppers
• 1 parsley root
• 1 onion
• 2 garlic cloves
• 2 tbsp germ oil
• salt
• pepper (from the mill)
• 0.5 tsp cumin
• 1 bay leaf
• 1 l vegetable broth
• 1 tbsp mustard
• 4 tbsp sour cream
• parsley (for garnish)

Instructions

1. 1. Remove the outer leaves of the savoy cabbage if they are wilted or damaged.
2. 2. Cut the cabbage head into quarters lengthwise.
3. 3. Cut out the hard core from each quarter.
4. 4. Cut the cabbage pieces crosswise into thin strips.
5. 5. Halve the pepper lengthwise and remove the inside with the seeds.
6. 6. Wash the pepper thoroughly.
7. 7. Cut the pepper into thin strips.
8. 8. Peel the parsley root completely.
9. 9. Dice the parsley root into small pieces.
10. 10. Peel the onion and the garlic.
11. 11. Dice the onion finely.
12. 12. Dice the garlic finely as well.
13. 13. Heat oil in a large pot.
14. 14. Sauté the onions in the hot oil until they are translucent and soft.
15. 15. Add the cut vegetables and garlic to the pot.
16. 16. Fry the vegetables for about 3 minutes.
17. 17. Season the mixture with salt and pepper.
18. 18. Add cumin and a bay leaf.
19. 19. Pour the vegetable broth into the pot.
20. 20. Bring the soup to a boil.
21. 21. Reduce the heat and let the soup simmer covered for about 15 minutes.
22. 22. Stir the mustard into the finished soup.
23. 23. Stir in the sour cream to make the soup creamy.
24. 24. Finally, adjust the seasoning of the soup with salt and pepper.
25. 25. Garnish the soup with fresh parsley.
26. 26. Serve the soup hot.

Nutrition per serving

• kcal: 185
• Protein: 9 g · Fett/Fat: 10 g · Carbs: 14 g