Creamy Savoy Cabbage Soup
with potatoes & vegetables

Ingredients for 10 Persons

• 40 ml Rapeseed oil
• 60 g Onions, chopped
• 5 g Garlic, chopped
• 1200 g Savoy cabbage, julienned
• 150 g Potatos, starchy, peeled, sliced
• 1500 ml Water
• 300 ml frischli Organic Oat Creme Cuisine
• 80 g Vegetable bouillon powder
• 2 g Pepper, black
• 2 g Nutmeg, gratedMuskatnuss, gemahlen
• 10 g Orange zest
• 30 g Margarine (without animal-derived ingredients)
• 420 g HILCONA THE GREEN MOUNTAIN Balls, frozen
• 200 g Carrots, diced
• 15 g Citrus thyme

Preparation

1. Blanch 1/3 of the savoy cabbage, drain well and shock-chill. Pluck lemon thyme into small pieces.
2. Heat the oil in a tilting kettle. Sauté the diced onion with the garlic and add the rest of the savoy cabbage. Add the potatoes. Fill up with water and frischli Organic Oat Creme Cuisine, bring to the boil and let it simmer for approx. 15 minutes. Season with bouillon powder, pepper, orange zest and nutmeg.
3. After that, mix well and add the blanched cabbage slices to the soup. Stir.
4. In the meantime, roast THE GREEN MOUNTAIN Balls in margarine. Add the diced carrots just before the balls are done and drain on a paper towel.
5. Serve the soup with the balls and carrots and garnish with lemon thyme.