Description
Joana Mendes finds herself in Grandma’s kitchen, where she learns the secrets behind the perfect cabbage soup. Get this delicious cabbage soup recipe here.
Ingredients
Scale
- 3 medium sized turnips
- (2 1/3 cups / 320 grams), peeled and diced into 3 cm ( 1.2 inches) cubes
- 2 to 3 large russet potatoes
- (2 ½ cups / 420 grams), peeled and diced into 3 cm ( 1.2 inches) cubes
- 2 medium sized white onions
- (2 cups / 220 grams), peeled and diced into 3 cm ( 1.2 inches) cubes
- 4 large carrots
- (2 ½ cups / 420 grams), peeled and diced into 3 cm ( 1.2 inches) cubes
- 6 cups
- (1 ½ liters) water
- 2 medium sized white or savoy cabbages
- (10 cups / 680 grams), roughly cut into strips
- 1 ½ cups (320 grams)
- cooked cannellini beans
- ½ teaspoon
- sea salt
- olive oil
- to taste
Instructions
- In a large pot over high heat, bring the water to a boil. Once boiling, add the turnips, potatoes, onions and carrots to the pot. Decrease the heat to a simmer, add the salt and cook, covered, from 15 to 20 minutes, or until the vegetables are tender.
- With the help of an immersion blender, purée all the ingredients until totally smooth – you’re looking for a creamy and slightly thick broth here. Have a taste and add a bit more salt if necessary. Now, add the cabbage strips to the pot and cook for additional 5 minutes, or until the cabbage is cooked through but still holding some texture.
- When the cabbage is cooked, turn off the heat and add the cooked cannelini beans to the soup.
- Serve the soup in bowls and drizzle a little olive oil over each serving. Perfect along with a good slice of crusty bread.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Soup
- Cuisine: Portuguese