Cabbage Soup with Cream

Ingredients

• Olive oil 1 tbsp
• Onion, finely chopped 1 medium
• Garlic, minced 2 cloves
• White or Savoy cabbage, shredded 400g
• Potatoes, peeled and diced 2 medium
• Vegetable stock 750 ml
• Salt to taste
• Black pepper to taste
• Double cream 50 ml
• Fresh parsley, chopped (optional, for garnish) 1 tbsp

Method

1. Heat the olive oil in a large saucepan or pot over a medium heat. Add the chopped onion and cook for 5-7 minutes until softened and translucent.
2. Stir in the minced garlic and cook for another minute until fragrant. Add the shredded cabbage and diced potatoes to the pot and stir to coat them in the oil.
3. Pour in the vegetable stock, bring to a boil, then reduce the heat, cover, and simmer for 20-25 minutes, or until the cabbage and potatoes are tender.
4. You can serve the soup chunky, or for a smoother texture, use an immersion blender to blend it until your desired consistency is reached. Be careful when blending hot liquids.
5. Stir in the double cream and heat gently for a minute or two, ensuring it doesn't boil. Season generously with salt and freshly ground black pepper to taste.
6. Ladle the soup into bowls and garnish with fresh chopped parsley, if using. Serve hot.