Potato-Cabbage Soup

Name: Potato-Cabbage Soup
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Global
Ingredients: 946 milliliters chicken broth; 3 garlic cloves, peeled and halved; 473 milliliters boiled Idaho potatoes, cut in 1/2-inch slices; 1 teaspoons kosher salt; 1 Tbsp olive oil; 1 heads Savoy cabbage, shredded; 3 scallions, trimmed and chopped; 1 Tbsp unsalted butter

Potato-Cabbage Soup might be just the soup you are searching for. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 164 calories, 5g of protein, and 7g of fat. 1 person found this recipe to be delicious and satisfying. It will be a hit at your Autumn event. It is a good option if you're following a gluten free and vegetarian diet. If you have scallions, butter, idaho potatoes, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 10 minutes.

Instructions

Heat the oil and butter in a large saucepan over medium heat.

Ingredients you will need

Butter

Cooking Oil

Equipment you will use

Sauce Pan

Add the cabbage, scallions, garlic, and salt and cook until the cabbage is slightly softened, about 5 minutes.

Ingredients you will need

Green Onions

Cabbage

Garlic

Salt

Remove 1/3 cup of the cabbage and set aside for garnishing.

Ingredients you will need

Cabbage

Add the chicken broth and potatoes and bring to a boil. Simmer, covered, until the cabbage is tender, about 15 minutes. Using a blender, puree until smooth and season to taste with additional salt, if desired. Before serving, garnish the soup with the reserved cabbage.

Ingredients you will need

Chicken Broth