Main course / Soup

Soup of the week: Kale and Savoy cabbage soup


It’s not a nice day today. Doesn’t feel like spring but more like a november day. Also another day that I don’t feel like making supper. What else than a soup. So quick, easy and warming.


I made it with two cabbages, kale, one of the healthiest cabbage due to it’s high content of vitamins (particularly vitamin A and K) and minerals, and savoy cabbage, lighter taste than the other one.

Preparation time: 10 minutes

Cooking time: 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.

Kale and Savoy soup

4 thoughts on “Soup of the week: Kale and Savoy cabbage soup

      • I love cabbage, but especially sauerkraut. I often put a big spoonful in my soup bowl and pour the hot stock over it. I don’t put it into the boiling stock because I don’t want to do in all the healthy little living organisms before I have a chance to eat them :)


Leave a Reply to Annabel Cancel reply

Fill in your details below or click an icon to log in:

Gravatar Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s