Nothing can beat a hot, hearthy soup to warm you up in a cold wintery day.
This simple soup is low on calories and rich in nutrients. Serve it with rustic toasted bread and don’t forget to drizzle some fresh olive oil!
Ingredients (serves 4):
600 gr mixed mushrooms roughly chopped (I use a mix of cremini and portobello but you can add some dried porcini pre-soaked)
1 small savoy cabbage thinly sliced
1 large leek sliced
600 gr yellow potatoes peeled and cubed
salt, pepper
1 tsp turmeric
2 tsp thyme
EVOO 30 ml
Vegetable broth 400 ml
Grated Parmigiano (optional)
1 Heat the EVOO in a thick-bottomed pan, add the leeks cut into slices and let soften.
2 Then add the savoy cabbage and diced potatoes.
3 Stir over medium-high heat and for 3-4 minutes, add salt (about a heaped teaspoon), a nice grind of black pepper, thyme, turmeric, mixed mushrooms and boiling vegetable broth.
4 Cook over medium low heat for half an hour.
5 With an immersion mixer, blend everything until you get a smooth cream; put back on the fire and cook for another 10 minutes.
6 Pour the soup into the bowls, add some bread croutons, grated Parmigiano and a round of EVO oil.
