Savoy Cabbage Soup Recipe

Looking for something low in calories, high in nutrition and edible too? Check out this Savoy cabbage soup that gets it all and even more!

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Ingredients

• 2 tablespoons / 25g Cooking oil
• 2 medium / 200g Onion (diced)
• 2 medium / 100g Carrot (diced)
• 3 stalks / 100g Celery (diced)
• 1 teaspoon / 5g Salt
• ½ teaspoon / 1.5g Black Pepper (whole, optional)
• 2 cloves / 6g Garlic (diced)
• 3 cups / 400g Carrots (sliced)
• 1 medium / 150g Tomato
• 10 slices /50g Spanish chorizo or Wieners (optional)
• ½ lb  / 250g Savoy cabbage (sliced)
• 7 cups / 1800g Water
• ½ teaspoon / 1.5g Paprika (optional)
• 1 medium / 0.5g Bay leaf (optional)
• 10 teaspoons / 50g Sour cream (1 teaspoon per serving, optional)

How to make Savoy cabbage soup

1. Heat oil in a pot then add diced onion, carrots, celery and salt.
2. Saute it until it gets a glassy, translucent look for about 3 – 5 minutes then add garlic and black pepper.
3. Saute until garlic gets fragrant for about 2 – 3 minutes than add the tomato, chorizo, sliced carrot and cabbage.
4. Pour the water into the pot then add the optional paprika and bay leaf into it. Finally put the lid on and bring it to boil.
5. Cook it ready on low heat in 10 minutes or until the desired texture is achieved. Mind that savoy cabbage won’t go mushy like normal cabbage does. Add a teaspoon of sour cream to the dish when serving.

Enjoy!

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Savoy Cabbage Soup Recipe

Looking for something low in calories, high in nutrition and edible too? Check out this Savoy cabbage soup that gets it all and even more!

Course Low Carb Meal, Main Course, Soup

Cuisine Dairy free, Gluten free, Keto, Low carb recipe, Paleo, Sugar free recipe

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 30 minutes minutes

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Ingredients

• ▢ 2 tablespoons Cooking oil
• ▢ 2 medium Onion diced
• ▢ 2 medium Carrot diced
• ▢ 3 stalks Celery diced
• ▢ 1 teaspoon Salt
• ▢ 6 pieces Black Pepper optional
• ▢ 2 cloves Garlic diced
• ▢ 3 cups Carrots (sliced)
• ▢ 1 medium Tomato
• ▢ 10 slices Spanish chorizo or Wieners 50g (optional)
• ▢ ½ lb Savoy cabbage sliced
• ▢ 7 cups Water
• ▢ ½ teaspoon Paprika optional
• ▢ 1 medium Bay leaf optional
• ▢ 10 teaspoons Sour cream 1 teaspoon per serving, optional

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Instructions

• Heat oil in a pot then add diced onion, carrots, celery and salt.
  
• Saute it until it gets a glassy, translucent look for about 3 – 5 minutes then add garlic and black pepper.
  
• Saute until garlic gets fragrant for about 2 – 3 minutes than add the tomato, chorizo, sliced carrot and cabbage.
  
• Pour the water into the pot then add the optional paprika and bay leaf into it. Finally put the lid on and bring it to boil.
  
• Cook it ready on low heat in 10 minutes or until the desired texture is achieved. Mind that savoy cabbage won’t go mushy like normal cabbage does. Add a teaspoon of sour cream to the dish when serving.
  

Notes

Enjoy!

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