BLACK CABBAGE AND PUMPKIN SOUP

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It’s winter, is it raining (or snowing) outside and are you cold? There is nothing better than a hot soup to make you feel good… and pampered! and how good is the chard, black cabbage and pumpkin soup!
Luckily there is Zolle, a cooperative of organic farms with home delivery that every Tuesday brings us home some groceries (we never know what’s inside) and we do our best to cook something for ourselves 🙂

Here is an easy recipe for a delicious soup, which overcame Nicolò’s resistance eating healthy foods (compared to gorging on fried foods… good for goodness’ sake, but still very fried).

Ingredients:

  • 1 bunch of kale
  • 1 bunch of chard (or spinach)
  • half a “Mantua” pumpkin (the small, short ones) or alternatively two nice slices of classic pumpkin
  • 1 L of vegetable broth (also stock cube)
  • shallot
  • milk to taste
  • Extra virgin olive oil.
  • Salt, pepper, chilli and nutmeg
  • Grated Parmigiano Reggiano

Wash well and shake the chard and black cabbage. Clean the black cabbage by taking only the leaf part and throwing away all the ribs. Cut chard and cabbage into strips. Finely chop the shallot with a knife and keep the vegetable broth warm.

Place a little oil, pepper and chilli in a large, high pan (preferably non-stick) and sauté the chopped shallot over a gentle heat.

When it is golden, add the chopped vegetables and cover with vegetable broth and cook over medium heat, stirring occasionally.

In the meantime, clean the pumpkin and cut it into cubes. When the soup seems cooked enough, throw in the pumpkin pieces, cover and cook again until the pumpkin is soft to the fork.

With the mini blender, lightly blend only part of the soup, leaving the other half as it is and add everything to the pot. Add a glass of milk and salt (add nutmeg if you like) and cook for another 10 minutes.

At this point, add a knob of butter and parmesan and mix: cover with a lid and serve after 10 minutes, with croutons and a drizzle of oil.

Tasty beyond belief… and so healthy!

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