My frozen tomato :) |
Savoy Cabbage & Potato Soup
- Splash of Olive Oil
- 2 onions diced
- 3-4 cloves of garlic diced
- 1-1/2 lb red potatoes, washed, diced {in their jackets}
- 1 tsp. of Chef's Shake Seasoning by The Spice Hunter
- Pinch of salt
- 4 C water
- 2 vegetable bouillon cubes {make sure they are lactose/whey free}
- 1/2 C Wildwood Soy Creamer {or other brand - make sure it is plain}
- 1/2 head of Savoy Cabbage {app. 3/4 lb.} cut into 2" pieces
- 1 large tomato {or 3 Roma's} - diced {I still have some frozen tomatoes from last summer}
- 1 Tbl Herbs de Provence
- 3 tsp. Olive Oil
- 1 pinch Kosher salt
- ground pepper
- 1/8 C grated Parmesiano Reggiano {optional}
- grated zest of one untreated lemon
- Heat olive oil and add onions with a pinch of salt. Saute until onions are soft,
- Add garlic cloves, potatoes, and seasoning. Saute for a couple of minutes, then
- Add water, bouillon cubes, and Soy Creamer. Bring to a very slow simmer, and cook until potatoes are soft {about 20 minutes}.
- When potatoes are soft use an immersion blender to blend all the ingredients until smooth {be careful not to burn yourself - as the soup may splash back}
- Add the cabbage and cook on a slow simmer for another 20 minutes or so, then
- Add tomato and cook for another 10 minutes or so {or until all heated through}
- In a separate little bowl mix lemon zest with olive oil, Kosher salt, pepper, Parmesiano Reggiano, and Herbs de Provence until it forms a paste.
- Ladle soup into bowls, and top each with a teaspoon of the herb/lemon zest paste
The picture does not do the soup justice...
Just so you know - I loved this soup and the lemon/herb paste put it over the top; Ron and the kids thought it was okay. Let me know what you think - well, that is if you try it ;)