Maybe it is a bit late to post a recipe for a Savoy Cabbage Soup because Savoy cabbage is getting out of season, at least in the Northern Hemisphere. But, on the other hand, you might have some left in your freezer. Or you live in the Southern Hemisphere, in which case you are lucky – you can enjoy this healthy soup.
- 1 small Savoy cabbage
- 2 cups water
- 1 buillion cube
- 1/2 tsp dry thyme
- 2 cups low-fat milk, any kind
- 1-2 tsp lemon juice, or to taste
- salt, ground black pepper
- 80 g grated Parmesan (optional)
Boil Savoy cabbage in hot water for about 5 minutes (to remove bitterness). Drain.
Add water, buillion cube and thyme and cook until the cabbage is soft.
Remove from heat. Puree the soup using a hand held immersion blender (or regular blender). Add milk and lemon juice. Season with salt and pepper. Boil for one more minute.
Optional: Decorate with a sauteed Brussel sprout, few drops of olive oil and sprinkle with Parmesan cheese.