Now that Christmas is over and New Year’s Day is around the corner, nothing is more comforting than a hot vegetable soup. Warming up the stomach and preparing it for the rest of the meal. It can be a perfect starter or a full meal. After all, this is a good time to do a detox before the last party of the year.
There are so many good reasons to eat soup and millions of ways to prepare it. I grew up eating soup two times per day, at lunch and dinner time. Sometimes, for dinner this would be my only preferable dish. I’m glad I was raised within healthy eating habits and having meals always prepared from scratch.
Till today, on every single day a big fresh pot of soup is prepared in my mom’s kitchen. Anybody who is lucky enough to try her marvelous traditional dishes, starts the meal with a vegetable soup. And that is all.
I need to do that more often. Even though I use fresh vegetables on every meal, I haven’t been making soup as much as I probably should. Especially on winter days. Well, but I do make soup for my little girl and at least she eats it everyday.
Today, the three of us had a nice bowl and there’s more left for dinner. So simple, yet incredibly nutritious in every way.
- 1 savoy cabbage
- 5 carrots
- 1 turnip
- 3 small red potatoes
- 1 onion
- 1 clove of elephant garlic (or 5 regular)
- 2 tsp of salt
- 1 Tbsp chopped fresh or dried parsley
- Wash all the vegetables.
- Peel the carrots, turnip, potatoes, onion and garlic and cut them in small pieces.
- Put a big pan with 8 cups of water on high heat and add the vegetables when starts to boil. Reduce to medium-low heat, add 1 teaspoon of salt and the parsley and let it cook for 30 minutes. In the meantime, cut the savoy cabbage in small longitudinal stripes and put in another pan with 4 cups of boiling water and the other 1 teaspoon of salt and let it cook for 30 minutes as well.
- Using a hand blender, puree the pan with carrots, turnip, potatoes, onion and garlic.
- Add the cooked cabbage to the big pan and serve hot.