A creamy, delish, cabbage and spinach soup

I was cleaning out a few things in the fridge today and pulled out a few remaining veggies, some stock, a bit of leftover focaccia bread and pondered how I could use all of this up in one go.

Given the current environment, every morsel of food is even more precious. And what emerged from this mishmash of ingredients was a delicious, creamy, good for you soup. Here’s how I went about the transformation.

Ingredients for soup:

  • 1 tbsp olive oil
  • 1 onion, chopped into small pieces
  • 2 cups cabbage, finely chopped, and washed
  • 1 packed cup baby spinach, washed and finely chopped
  • 2 green chilis, finely chopped
  • A sprig of oregano
  • 1.5 cups vegetable stock
  • 1 tsp salt

    For croutons (you can use store bought ones)
  • Some leftover bread, cubed
  • A tbsp of olive oil
  • A bit of red pepper flakes

    For garnishing
  • A tbsp or two of grated parmesan cheese
  • Some olive oil
  • A sprig of oregano

How to:

1. Heat one tbsp olive oil in a pan. Add the onion and sauté for five minutes on medium heat.

2. Add the cabbage, spinach, green chilis, oregano, vegetable stock, and salt, mix well and cook till the cabbage and spinach appear wilted. This took about ten minutes on medium heat for me.

3. Transfer the veggies to a blender or use a hand blender to puree the veggies till smooth.

4. If making croutons, heat a tbsp of oil in a pan. Add a bit of red pepper flakes and toss the bread cubes, frying till crisp (about ten minutes).

5. Transfer the soup into two bowls. Top with the croutons, some parmesan cheese and a drizzle of olive oil.

6. Enjoy!

 

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