I pity the poor cabbage that was snapped up in an instant then left to rot at the bottom of fridge. Introduce Mr. Savoy to Ms. Desiree (or maybe he’d prefer Mr. Coliban) and you have a match made in veggie heaven.
Prep Time 10 mins | Cooking Time 20 mins | Serves 4-6
- 1 tbsp olive oil
- 2 Australian garlic cloves, minced
- 200g cabbage (Savoy or any other variety), finely chopped
- 1 large brown onion, peeled and finely diced
- 200g desiree potatoes (or any other variety you have), washed and finely diced
- 500mL chilled chicken or vegetable stock
- 25g parsley, chopped
- Cheese biscuits, to serve
For the soup base heat the oil in a large saucepan over medium heat. Add the garlic, cabbage, onion and potatoes and fry for 15-20 minutes or until potatoes are tender and cabbage is golden. Turn off the heat and allow to cool for 5 minutes before adding the chilled stock. Generally, it’s best to allow the soup to cool completely before blending.
Puree the soup by transferring the mixture to a blender and pulsing till smooth. Return to the saucepan with the parsley and bring to a simmer. Season and serve with cheese biscuits.
Writer’s note: A version of this article was first published in Grapeshot Magazine Issue 3|Volume 6| March 2014: The Chase.
Happy Cooking and Keep Smiling,