Here's a cabbage soup of that will not necessarily make you thin if you add, like I do, cream and ham - but how delicious! A full dinner, perfect for winter nights, and it is ready in a half hour!
1 person made this
1 cabbage, cut into 4cm chunks
4 or 5 small potatoes, cut into chunks
4 or 5 carrots, coarsely chopped
3 or 4 turnips, peeled and coarsely chopped
4 slices ham, chopped
1 bunch parsley
salt and ground black pepper
2 tablespoons creme fraiche (optional)
Method Prep:5min › Cook:20min › Ready in:25min
Place the cabbage, potatoes, carrots and turnips into a pressure cooker. Add the ham and parsley, and season generously with salt and pepper. Pour 500ml water into the cooker, close it and cook until the vegetables are tender, a good 20 minutes.
Open the pressure cooker and pour about 3/4 of the vegetables into a bowl. Blend the remaining vegetables in a food processor or blender, or mix with an immersion blender until smooth and creamy. Ensure that the parsley is with the blended vegetables. Add water little by little, if needed, to obtain the consistency you would like for the soup base.
Stir in the creme fraiche, then combine the blended vegetables with the reserved vegetables. Serve very hot.
If you do not have a pressure cooker, you can cook the vegetables in a heavy casserole for about 45 minutes.