Savoy Cabbage & Potato Soup for #Dinner {#Vegetarian}

Yes, it is soup yet again on this rainy February Wednesday a reminder that it is still winter in Portland.  After the beautiful sunny day yesterday I guess we were needed to be reminded that it is still summer.  Good thing that we got our extra dose of vitamin D yesterday on the playground afters school, so we certainly can handle the rain :)

My frozen tomato :)

So Savoy Cabbage & Potato Soup it is tonight.  I originally saw the recipe last week and found it quite intriguing.  Potato soup with Savoy Cabbage plus tomatoes...oh, yes winter with a little burst of last year's sunshine...I adapted the recipe to become "Galactosemia safe", dairy free, well, and to make up for  couple missing ingredients.  It is originally served with a Germolata; I served it instead with an herbal lemon paste...

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

1. Heat olive oil and add onions with a pinch of salt.  Saute until onions are soft, 
2. Add garlic cloves, potatoes, and seasoning.  Saute for a couple of minutes, then
3. Add water, bouillon cubes, and Soy Creamer.  Bring to a very slow simmer, and cook until potatoes are soft {about 20 minutes}. 
4. 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}
5. Add the cabbage and cook on a slow simmer for another 20 minutes or so, then
6. Add tomato and cook for another 10 minutes or so {or until all heated through}
7. 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.
8. 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 ;)