Summary

Ingredients

• 0.5 ½ white cabbage
• 0.5 ½ cauliflower
• 1 bunch spring onion (s)
• 4 tomato (s)
• 1 bunch Swiss chard, alternatively spinach
• 3 cloves garlic
• 8 tablespoon olive oil
• 1 bunch parsley, smooth
• 200 g white bread, old baked
• some salt and pepper
• 4 teaspoons, heaped paprika powder, mild
• 1 ½ liters water

Print Recipe Pin Recipe

Instructions

1. Cut the cabbage leaves into strips. Cut the spring onions into thin rings. Divide the cauliflower into small florets. Roughly dice tomatoes. Stalk the chard and cut into strips. Cut the garlic cloves into thin slices.
2. Heat the oil in a large saucepan. Briefly sauté the spring onions, season with salt and pepper. Add the garlic and cauliflower and sauté briefly. Add tomatoes and cabbage and sauté briefly. Mix in the chard and simmer a little more, salt and pepper again. Pour in 1.5 liters of water, bring to the boil and add the paprika powder. Let it steep for approx. 40 minutes over a low heat.
3. Cut bread into thin slices and dry / roast in a hot oven for 10 minutes.
4. Line the bottom of the soup plates with bread and fill up with the soup. Sprinkle with chopped parsley and drizzle some olive oil.