“Savoy Cabbage is milder then green cabbage. Fresh herbs, Fresh vegetables and "Bryara White Wine" from Portugal infuse a wonderful flavor into this soup.”
READY IN:
40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a Dutch oven heat olive oil and bay leaves.
  2. 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.
  3. Add white Bryra wine and reduce by half.
  4. Add vegetable stock, potatoes, rutabagas, green beans, tomatoes and savoy cabbage. Stir the soup, do not cover.
  5. Bring the soup to a full boil and reduce to a simmer for 20-minutes.
  6. Add remaining summer savoy, cilantro and stir the soup. Season soup with sea salt and fresh cracked black pepper to taste.
  7. Place soup in warm bowls adding 1-cup fresh baby spinach and serve.

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