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.