Potato Soup with Maggi Cabbage

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Soup
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Peel, wash and dice the potatoes and carrots. Place in a saucepan with celery and Maggi cabbage and fill with water until the vegetables are covered.
Bring everything to the boil, add the stock cubes, parsley and a little grated nutmeg. Simmer for about 20 minutes, until the vegetables are soft. Then puree and season to taste if necessary.
Wiener (let them get hot in the pureed soup) and lye pastries go well with this.
Tip:
If you don`t like celery that much, you can take it out before pureeing.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.