Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g savoy cabbae
- 300 g potato (s)
- 40 g butter
- 1 tablespoon curry powder
- 1 liter broth
- 200 ml whipped cream
- 2 tablespoon sunflower seeds
- 3 tablespoon oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Clean, wash and quarter the savoy cabbage, cut out the stalk, cut the savoy cabbage into fine strips. Peel, wash and dice the potatoes.
- Sauté the potatoes and 2/3 of the savoy cabbage strips in the butter on level 9 - 10, add the curry and sauté briefly. Pour in the broth, cook for 20 minutes at medium temperature, then puree the soup with the high-speed mixer, adding 100 ml of cream.
- Roast the sunflower seeds and remaining savoy cabbage in hot oil for 5 minutes while stirring.
- Whip 100 ml cream until stiff, stir into the soup and season the soup with salt and pepper. Add roasted sunflower seeds and savoy cabbage.
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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.
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