October soup


A great way to use up vegetable leftovers in the fridge. Tender savoy cabbage gives great texture tot his soup.

¼ head of savoy cabbage

1 tbsp apple cider vinegar

1 small potato, diced

1 small tomato, diced

½ cup carrot, grated

½ cup leeks, thinly sliced

3 tbsp butter

1 tsp sugar

1 clove garlic, minced

2 black peppers whole

1 tsp salt

2 tbsp parsley, fresh

Wash and thinly slice the cabbage. In a large saucepan bring to boil 1L of water. Add the savoy cabbage, apple cider vinegar and bring to a boil. Then add potato and reduce heat to minimum and let simmer. In a small frying pan toss together tomato, carrot and leeks in butter. Season with sugar and stir-fry on medium heat until tomatoes give off juices and carrots and leeks become golden. Add minced garlic, stir well and fry for another 1-2min. Then add the contents of the frying pan into the soup, increase heat to medium and continue simmering or another 20min. Add salt and black pepper to taste.

Serve hot. To add more flavour add 1-2 small low protein toasts or low protein pasta that was cooked separately. To prepare toasts – cut low protein bread into bite size pieces and pan fry in butter from both sides until golden. Season with salt to taste.

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