Savoy Cabbage – Coconut – Curry – Soup

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Soup
Cuisine	European
Servings (Default: 6)

Ingredients

0.5 ½ savoy cabbage, cut into strips
5 potatoes, peeled and cut into small pieces
1 shallot (s), cut into pieces
1 clove (s) garlic, cut into pieces
0.75 liter ¾ vegetable stock
1 can coconut milk
1 cup cream
1 tablespoon curry powder, possibly less; dose carefully!)
salt

Instructions

Bring the savoy cabbage, potatoes, shallot and garlic with the broth to the boil and cook until done. Then puree the vegetables with the blender.
Stir in the cream and coconut milk and bring to the boil again. Season to taste with salt and curry powder and simmer for a few more minutes on a low flame.
It is also conceivable not to stir the cream directly into the soup, but to beat it and then serve the soup with a blob of cream.

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.