Who is already sick of the whole pumpkin dishes already, can gladly try my wintery zucchini-cabbage soup. Courgettes and cabbages? Yes why not? Zucchini alone was a bit too boring to me and since cabbage is a winter vegetables I assume that it is doubly healthy. 🙂
With each year of life not only does more experience come into my life, no now come also every year a few recipes to it which I can cook without a cookbook and refine. You must know that I learned to cook only when I came to Vienna 3 years ago. 😀 At that time, I also got my Kenwood Multipro from my parents for Christmas. Actually, they wanted to make my work in the kitchen easier, but I was simply overwhelmed. In the meantime, we have become friends with each other and the “multipro” could be much more with his different essays, but with those I am still in a war.
- butter (to sweat)
- 500 ml vegetable soup (substitute poultry or beef soup)
- 120 ml of batter or crème fraîche
Cut the onion into cubes and lightly soak in the pot. Wash the courgettes and cut them into slices. I have already cooked the cabbage sprouts in a separate cooking pot for a few minutes. Place zucchini and cabbage sprouts in the pot on the onions. Drain with the vegetable stock and simmer for 10-15 minutes. And let the pot cool a bit, because I would not expect my mixer the hot concoctions. Piece by piece, I give the soup into my “Kenwood multipro” and mix the whole vigorously. However, I never fill over 0.7l into the mixer, so that everything can be crushed well. Boil everything and finish it with salt, pepper.