It is soup time! And guess what…? Yes, also this dish is full of vitamins. I know, I might be repeating myself like a broken record, but you have to try this delicious avocado Savoy cabbage soup. Boost your immune system!
Savoy cabbage has a mild taste, is budget friendly and very versatile. However, the most important thing is that it contains a lot of vitamin C and vitamin K as well. Most of the times we think of citrus fruits like oranges, lemons, mandarins or limes when it comes to vitamin C. Well, now you’ll meet a new source of vitamin C.
Savoy cabbage is an underappreciated source of vitamins. What a shame, not taking its advantages and maximize your health benefits! We all know the saying “An apple a day keeps the doctor away.” But do you know this one? “Some cabbage once in a while keeps the doctor away for a mile.” Ha ha ha. Make more cabbage recipes!
Oh, by the way, as a topping I picked Nashi. Nashi is a delicious and juicy fruit. This Asian pear is quite big, with a crisp texture and mild flavour. It also contains a lot of water. Therefore, the best way to eat it is raw.
However, getting back to the avocado Savoy cabbage soup recipe, the combination of Savoy cabbage, creamy avocado, ginger and coconut milk is simply fabulous! You might not be convinced at first, but you’ll change your mind when tasting it. To taste it, you first need to make it.
Ingredients for 4 portions of avocado Savoy cabbage soup:
- ½ head of Savoy cabbage
- 2 garlic cloves (chopped)
- a piece of ginger (2 cm, chopped)
- 1 liter of hot water (or enough to cover the cabbage)
- 1 avocado (ripe)
- 4 Tbsp of coconut milk (the thick one from a can)
- salt, pepper
- 1 Asian pear (or Nashi pear)
Start with washing, cleaning and chopping the savoy cabbage, garlic and ginger. You don’t need to chop thinly or nicely. Anyway, you are going to blend it later on. Therefore, just chop it roughly.
Second, drizzle some olive oil in a deep pot and add the cabbage, garlic and ginger. Stir for a minute until you can smell the nice garlic-ginger aroma. Then, pour in the hot water just enough to cover all of the cabbage leaves. Once it starts boiling, reduce to medium heat and cook until tender.
In the meantime, peel the avocado and wash the pear. When the cabbage gets soft, remove the pot from the stove and blend the soup using an immersion blender (I love this immersion blender; it’s a must-have). I left some texture in the soup. Therefore, I didn’t exaggerate with the blending.
Add the avocado and coconut milk to the soup, season well and blend it until the avocado is well incorporated and becomes one with the soup.
Last but not least, cut the pear into 2 mm thin slices and serve them as a topping on the avocado Savoy cabbage soup.
Enjoy!
Your opinion matters:
If you like the recipe, if you make the recipe or if you have any new ideas how to improve or change it, let me know in the comments section below or alternatively share your photos and reactions with me on Instagram (@Passionspoon), Facebook or Twitter (@PassionSpoon1). Simply use the hashtag #passionspoonrecipes in your posts. I would love to see them! (wink)
