Sun Oven Savoy Cabbage Soup Recipes

SAVOY CABBAGE POTATO SOUP

Steps:

• Peel, wash and dice the potatoes. Clean and wash the savoy cabbage and cut it into small and short strips. Cut the onion into slices and peel the garlic.
• Heat the oil in a big cast iron pot and once it's hot press the garlic into it. Fry with the onions for about 1 min or until golden brown.
• Add the potatoes and the savoy cabbage. Fry for another 2 minutes or so and then add the vegetable broth.
• Once the savoy cabbage has shrunken a bit, cover and let simmer for 25-30 minutes until vegetables are tender.
• Season to taste and blend with a hand-held blender. The soup should still be lumpy. If it's too thick for your taste, add some more broth to it.
• Serve with oven-warm bread.

SAVOY CABBAGE SOUP

Steps:

• In a Dutch oven heat olive oil and bay leaves.
• Add onions, carrots, celeriac root, garlic, 1-tablespoon summer savory, fresh thyme, 1/4-cup cilantro, sea salt, black pepper and sweat vegetable 4-6 minutes or until tender.
• Add white Bryra wine and reduce by half.
• Add vegetable stock, potatoes, rutabagas, green beans, tomatoes and savoy cabbage. Stir the soup, do not cover.
• Bring the soup to a full boil and reduce to a simmer for 20-minutes.
• Add remaining summer savoy, cilantro and stir the soup. Season soup with sea salt and fresh cracked black pepper to taste.
• Place soup in warm bowls adding 1-cup fresh baby spinach and serve.

SUN OVEN SAVOY CABBAGE SOUP

Steps:

• Set Sun Oven out to preheat. In a large pot or Dutch oven, toss the leek and garlic with 1 tablespoon of the oil. Cover and cook in the Sun Oven until softened, about 20 minutes. Stir in the cabbage and potato. Add the broth and return the pot, covered, to the Sun Oven. Cook until vegetables are very tender, 1 1/2 to 2 hours. Remove the pot from the Sun Oven. Using an immersion blender puree the soup until smooth (work in batches if using a regular blender). Stir in the grated cheese, parsley, and the remaining olive oil. Season to taste with salt and pepper. If you want to freeze some of this soup for later set it aside before adding the cheese, parsley, and oil. Stir them in when you reheat it.