Weekly soup: kale and Savoy cabbage soup

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Soups are perfect for winter since they are fast and warm, and what more could we want from our meal this time of year? I opted to prepare my soup using two cabbages today, and the outcome was fantastic!

Time to prepare: 10 minutes

Time to cook: 25 minutes

  • 1 organic savoy cabbage
  • 1 bundle of organic kale cabbage
  • 1 organic onion
  • 2 organic garlic cloves
  • 1 cube of organic onion broth
  • 3 tbsp. (45ml) nutritional yeast
  • 340g of silken tofu (Mori-Nu type)
  • 5 cups of water
  • 1 cup of almond milk
  • Salt and pepper
  1. In a pot over medium heat, stir in the onion and the garlic.
  2. Gradually add the coarsely chopped cabbages and the tofu. Then put the water 1 cup at the time and the onion broth cube.Cook for about 15 minutes.
  3.  With a hand mixer or with a food processor, blend the soup and finish by adding the almond milk.
  4. Add salt and pepper if needed.

Like I normally do, I invited my readers to participate by telling me what they thought about my recipes and offering me some advice. What are their thoughts on this one? Do they enjoy it, and did it make someone essential to them happy? Does it save them any time? Simply put, what do our readers think of this recipe? It’s finally here:

I prepared the soup, and it was fantastic! I used no salt or pepper and just followed the directions. The texture of the cabbage was quite delicate, and when combined with kale and onions, as well as tofu and almond milk, it made for a really light dinner. My husband raved over it, calling it one of the greatest soups he’d eaten in a long time!

I made this soup and it was delicious! The texture is flawless and really smooth. My whole group of pals enjoyed it as well. Even my mother, who normally dislikes cabbage, enjoyed this one.

I tried this soup tonight, and I thought it was tasty.

One of the greatest dishes I’ve ever had. On Monday, I cooked it for supper with my husband, and he liked it! It was simple to make and had a pleasant taste. Thank you very much.

I wasn’t sure how this would taste at first, but I’m looking forward to trying more dishes like this. It’s healthful, fast, and simple to prepare; I’ll make it again tomorrow.

Even though my partner is not a lover of tofu, he ate two bowls of it and said he loved how the tofu melded with the cabbage soup.

I’m a vegetarian who is used to eating vegetarian soup, but this is the greatest I’ve ever tasted. It’s great, and I’m using it right now.

This dish is fantastic because of the way the flavors combine. It’s like a flavor explosion. It’s a quick and healthful supper.

The cabbage tasted delicious; I couldn’t stop eating it!

We had this soup for my birthday on January 20th, and we liked it. We had another family member with us, and they really enjoyed it. We all agreed that we’d recommend this dish to our friends and relatives.

And one more thing before I say good-by to everyone: You’re 1000, no 1 000 000, no 1 000 000 000 times more great, pleasant, and fantastic than any of the recipes on this page. I adore you, I adore you all!