Equipment
Saucepan
Serving bowl
Ingredients
1 serving
Main
- 1 potato, peeled and finely chopped
- 300 ml vegetable stock
- 100 g savoy cabbage, chopped
- 25 g peanuts, toasted
Nutrition (per serving)
132
Calories
7g
Protein
28g
Carbs
0g
Fat
7g
Fiber
4g
Sugar
952mg
Sodium
Method
01
Place the chopped potatoes and vegetable stock into a saucepan and bring the liquid to a boil at 100°C (212°F).
02
Reduce the heat and simmer the potatoes for 7 minutes.
7mLook for: Liquid should be gently bubbling.
03
Add the chopped cabbage to the saucepan and continue to simmer for 6 minutes.
6mLook for: Cabbage should be wilted and bright green.Feel: Potatoes and cabbage should be tender when pierced with a fork.
04
Pour the soup into a serving bowl and top with the toasted peanuts.
Chef's Notes
- For a richer broth, consider using a good quality homemade vegetable stock or even a light chicken stock if not strictly adhering to a vegetarian preparation.
- Ensure your potatoes are cut into uniform, small pieces so they cook evenly and quickly, contributing to the tender texture of the soup.
- Don't overcook the cabbage; Savoy cabbage wilts beautifully and retains a slight bite if added towards the end of the simmering time. Overcooked cabbage can become mushy and lose its vibrant color.
- Toast the peanuts just before serving to maximize their crunch and aroma. Be careful not to burn them, as they can go from toasted to burnt very quickly.
- For a smoother soup, you could blend a portion of the cooked potatoes and cabbage with some of the broth before returning it to the pot, creating a creamier base while still retaining some texture.
Storage
Refrigerator: 3 days — Store without peanut garnish to maintain texture.
Freezer: 2 months — Cabbage texture may soften significantly after thawing.
Reheating: Heat in a saucepan over medium heat until reaching a simmer.
