Spiced Savoy Cabbage and Mushroom Soup
This delightful Spiced Savoy Cabbage and Mushroom Soup showcases the wonderful flavors of fresh vegetables, aromatic spices, and creamy richness. Inspired by my family's bountiful harvest, this soup was born out of a desire to transform a simple savoy cabbage into something special. The soothing broth is enriched with earthy mushrooms, and the fragrant combination of curry powder adds a warm, inviting kick. Ideal as a starter or a stand-alone meal, this soup is a comforting option for chilly days, bringing together the best of garden-fresh produce and exotic spices. With a balance of flavors and textures, it’s sure to please both cabbage lovers and skeptics alike.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Savoy cabbage
11 ounces (cored and shredded)
Onion
1 medium (chopped)
Thyme
8 sprigs (leaves removed)
Potato
1 medium (peeled and cubed)
Butter
1 ounce (divided)
Curry powder
1 tablespoon (to taste)
Vegetable or chicken stock
3 1/4 cups (as needed)
Mushrooms
7 ounces (sliced)
Fresh parsley
4 tablespoons (chopped)
Salt
to taste
Freshly ground pepper
to taste
Half-and-half cream
1/2 cup
Instructions
1
Begin by preparing the savoy cabbage. Cut it into wedges, remove the core, and shred the leaves. Set aside.
2
Chop the onion finely and peel and cube the potato into bite-sized pieces.
3
In a large saucepan, melt half of the butter over medium heat. Once melted, add the shredded savoy cabbage and chopped onion. Sauté for 3-4 minutes, stirring often until the vegetables begin to soften.
4
Stir in the curry powder, mixing thoroughly to coat the vegetables. Then add the cubed potato, thyme leaves, and vegetable or chicken stock.
5
Raise the heat to high until the soup reaches a gentle boil. Reduce the heat to medium-low, cover with a lid, and let it simmer for 25-30 minutes until the vegetables are tender and flavors meld.
6
While the soup simmers, slice the mushrooms and chop the fresh parsley.
7
Once the vegetables are soft, blend the soup using a hand blender until smooth. Stir in the half-and-half cream, adjusting the consistency with more stock or water if needed. Season with salt and freshly ground pepper to taste. Warm gently without boiling to prevent curdling.
8
In a separate skillet, heat the remaining butter over medium heat. Add the sliced mushrooms, seasoning with a pinch of salt and pepper. Sauté until they are golden brown and tender. Stir in the chopped parsley just before removing from heat.
9
To serve, ladle the hot soup into bowls and generously top with the sautéed mushrooms and parsley. Enjoy the rich, comforting flavors!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spiced Savoy Cabbage and Mushroom Soup?
It is a creamy, flavorful vegetable soup that combines shredded savoy cabbage, earthy mushrooms, and warm curry spices for a comforting meal.
What are the main ingredients in this soup?
The primary ingredients include savoy cabbage, mushrooms, onion, potato, curry powder, vegetable or chicken stock, and half-and-half cream.
How should I prepare the savoy cabbage?
You should cut the cabbage into wedges, remove the tough inner core, and then finely shred the leaves before sautéing.
Can I use a different type of cabbage?
Yes, while savoy cabbage is preferred for its delicate texture, you can substitute it with green cabbage or even kale if necessary.
What type of mushrooms work best?
Button mushrooms or cremini (baby bella) mushrooms work perfectly, but you can use any variety you enjoy, such as shiitake or oyster mushrooms.
Is this recipe vegetarian?
The soup is vegetarian if you use vegetable stock. To make it strictly plant-based, you would also need to substitute the butter and cream.
Is this soup gluten-free?
Yes, the ingredients are naturally gluten-free. Just ensure that your vegetable or chicken stock and curry powder are certified gluten-free.
How long does it take to cook the soup?
The total cooking time is approximately 40-45 minutes, with about 25-30 minutes dedicated to simmering the vegetables.
Can I make this soup vegan?
To make it vegan, replace the butter with olive oil or vegan butter and use coconut milk or a plant-based cream instead of half-and-half.
What can I use instead of half-and-half cream?
You can use heavy cream for a richer texture, whole milk for a lighter version, or coconut milk for a dairy-free alternative.
Do I need to use fresh thyme?
Fresh thyme provides the best flavor, but you can substitute the 8 sprigs with about 1 teaspoon of dried thyme if fresh is unavailable.
Is it necessary to blend the soup?
Blending the soup creates a smooth, velvety base, but you can leave it unblended if you prefer a chunky, rustic vegetable soup.
How do I prevent the cream from curdling?
Add the cream at the end and warm the soup gently. Do not let the soup come to a boil once the cream has been added.
Can I freeze this cabbage and mushroom soup?
Yes, but it is best to freeze the soup before adding the cream. If already creamy, it can still be frozen, but the texture may change slightly upon thawing.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Can I add other vegetables to the soup?
Certainly! Carrots, leeks, or celery would make great additions and complement the existing flavors well.
What role does the potato play in this recipe?
The potato acts as a natural thickener, providing body and creaminess to the soup once it is blended.
How spicy is this soup?
The spice level is generally mild, but it depends on the strength of your curry powder. You can adjust the amount to suit your preference.
Can I use chicken stock instead of vegetable stock?
Yes, chicken stock can be used and will add a slightly different, more savory depth to the broth.
Why are the mushrooms sautéed separately?
Sautéing the mushrooms separately allows them to brown and develop a rich, savory flavor and meaty texture that would be lost if boiled in the soup.
What is the texture of the soup after blending?
The soup becomes smooth and creamy, while the sautéed mushroom garnish provides a nice contrast in texture.
Can I use oil instead of butter?
Yes, you can use olive oil or avocado oil for a healthier alternative to butter when sautéing the vegetables.
What does savoy cabbage taste like in soup?
Savoy cabbage has a mild, earthy, and slightly sweet flavor that becomes very tender when simmered, blending well with the curry spices.
How do I reheat the soup?
Reheat the soup slowly in a saucepan over medium-low heat, stirring frequently to ensure it warms evenly without boiling.
Can I use dried parsley for the garnish?
Fresh parsley is recommended for its bright flavor and color, but dried parsley can be used if fresh is not available.
Is this soup considered healthy?
Yes, it is a vegetable-forward soup rich in fiber and vitamins, especially if you monitor the amount of salt and cream used.
How many people does this recipe serve?
Based on the ingredient quantities, this recipe typically serves 3 to 4 people as a main dish or more as a starter.
Can I add extra protein to this soup?
Yes, you can add cooked shredded chicken, chickpeas, or even tofu to make the soup more filling.
What should I serve with this soup?
It pairs wonderfully with crusty artisan bread, garlic bread, or a simple side salad.
What kind of curry powder should I use?
A standard yellow curry powder works great. If you like more heat, you can use a Madras curry powder or a spicy blend.