Summary

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

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Instructions

1. 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.
2. 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.
3. 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.