Cooking time: 45 minutes
Preparation time: 15 minutes
Total time: 60 minutes
Difficulty: low
This is a very special, healthy and tasty recipe : courgette, cabbage and onion soup.
It is made with three very different types of vegetables whose flavors blend perfectly while each maintaining its own peculiarities without overpowering the other.
CABBAGE SOUP RECIPE
We boil the cabbage to use its cooking water to enhance its intense flavor. Once cooked, we remove it, leaving a few large outer leaves (2 per person). We'll use the rest of the boiled cabbage in other recipes. Add the other vegetables immediately: if they're raw, continue cooking for half an hour; if they're already cooked, let them cook for about ten minutes.
What characterizes the recipe is the use of the cabbage boiling water, which is thus recycled, enriching the recipe with very intense flavor and aroma.
CABBAGE SOUP
Here's a great tip for not wasting the cooking water from any vegetable, which is normally thrown away. Use it to make a healthy and tasty base for soups and broths, as well as risottos, meat, and fish dishes: in short, it's an excellent and healthy vegetable broth for flavoring countless dishes.
The recipe can be even more “recyclable” if we have vegetables that have been lying in the refrigerator for a few days, either raw or already cooked, and we don’t know what to do with them.
HOW TO PREPARE CABBAGE SOUP
You can serve this soup , a true panacea for our health, either warm on winter evenings or cold on sultry summer days. We recommend adding very little salt, as the soup must fully embrace the flavors of the vegetables, which, being sweet, should be kept lightly salty.
Ingredients
(For 2 people)
- Half a cabbage
- 1 medium white onion
- 1 medium-large courgette
- Salt to taste
- 2 teaspoons extra virgin olive oil
- Corn croutons to taste (optional)
Preparation
Wash half a cabbage, leaving it whole. Bring a pot of cold water to a boil. Then add a pinch of salt and the cabbage.
Cook for 20 minutes, then remove the cabbage, draining well. Remove 2 large leaves for each person and place them in pieces in the saucepan with the cabbage cooking water. Add the peeled and sliced raw white onion.
Let it cook for 5 minutes and then add the courgette cut into rounds.
Continue cooking over low heat for another 15 minutes, stirring frequently and allowing the broth to reduce slightly. Season with salt, but always sparingly. 
Then turn off the heat. Serve the cabbage soup with zucchini and onions in terracotta bowls, drizzling 1 teaspoon of extra virgin olive oil over the soup and topping it with corn croutons (optional).
SOUPS, OUR RECIPES:
- Onion Soup: The Classic Recipe and Some Tasty Variations with Saffron and Vegetable Broth
- Lentil soup: a true comfort food recipe. The classic version and the ones with artichokes and apples.
- Fava bean soup with honey: an autumnal recipe to enjoy the beans grown in the garden last summer.
- Bean and escarole soup: a Neapolitan recipe rich in vitamins and minerals. Vegan, affordable, and healthy.
- Chestnut and lentil soup, an ancient recipe that also uses chili pepper. To make it less sweet,
- Pumpkin and chestnut soup, an ancient recipe for an autumnal dish. Add shallots, nutmeg, and a pinch of turmeric.
- Spollichini bean soup, an ancient Campanian recipe. Serve with freselle or crostini, dipped in their sauce.
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