Summary

Ingredients

• 8 savoy cabbage leaves
• 2 medium potato (s)
• 1 large carrot (s)
• 3 medium mushrooms
• 1 medium onion (s)
• 2 tablespoon olive oil
• 500 ml vegetable stock
• 3 teaspoons crème fraîche, vegan
• 2 stems parsley, smooth
• salt and pepper
• 1 pinch (s) oregano
• 1 pinch (s) nutmeg powder

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Instructions

1. Cut the savoy cabbage leaves into strips, peel the potatoes and cut into small cubes, peel the carrots and cut into small slices, peel and dice the onions, cut the mushrooms into slices. Pluck the parsley leaves from the stem and chop finely.
2. Heat the olive oil in a saucepan and sauté the onions for about one to two minutes until translucent. Add the savoy cabbage, potatoes and carrots and sauté for another two minutes while stirring. Add the mushrooms and shortly afterwards deglaze with the stock. Add the salt, pepper, oregano and nutmeg and simmer for about 15 minutes on medium heat.
3. Take about half of the boiled soup out of the pot and puree it separately. Add the crème fraîche to the puree and pour the mixture back into the soup. Then add the finely chopped parsley. Bring to the boil again briefly and then season with the spices to taste.
4. Serve with ciabatta or a strong rye bread, if you like.