Summary

Ingredients

• 300 g potato (s)
• 400 g savoy cabbae
• 1 onion (s)
• 40 g butter
• 2 teaspoons curry
• 800 ml vegetable stock
• 500 ml milk, 3.5%
• salt and pepper

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Instructions

1. Peel, wash and dice the potatoes. Wash, clean and roughly chop the savoy cabbage. Set aside about 100 g of savoy cabbage. Chop the onion finely.
2. Melt the butter and sauté the onion, potatoes and savoy cabbage in it. Dust with the curry and sauté briefly. Pour in the vegetable stock and simmer for about 25 minutes. Then puree into the soup, stirring in the milk. Season to taste with salt and pepper.
3. Sprinkle the soup on the plate with the savoy cabbage that has been set aside and let it steep for a moment.
4. If you want, you can add fresh croutons.