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Cabbage & cumin cream soup Rating average       PreviewIngredientsPreparation
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0 0 Easy 90 Kcal Recipe card 20 Minutes

A heathy cream soup, perfect served with hot crayfishes, but delicious even alone!

Chef Carlo Bresciani
Ingredients for 6 persons
  • 2 gr Salt
  • 2 gr Pepper
  • 500 ml Vegetable broth
  • 150 gr Potatoes
  • 50 gr Onion
  • 2 gr Cumin
  • 200 gr Cabbage
Preparation for 6 persons step
1
Before starting the recipe, please boil the potatoes and brown the onion. Cut the cabbage into pieces.

Insert all the ingredients into Vento jar:
Vegetable broth: 500 ml (2 cups)
Cabbage: 200 gr (7 Oz)
Potatoes: 150 gr (5,25 Oz)
Onion: 50 gr (1,75 Oz)
Cumin: 2 gr (0,07 Oz)
Salt: 2 gr (0,07 Oz)
Pepper: 2 gr (0,07 Oz)
WARNING: ARE YOU SURE THE LID IS IN PLACE?
Well, now turn the knob and set the speed indicated in the following step.
step
2
Vento has to blend for 20 seconds at speed 10
If needed, help youself mixing the cream with the stirrer stick through lid's hole.
Well, now turn the knob and set the speed indicated in the following step.
step
3
Vento has to blend for 8 minutes at speed 60
Now press STOP to end the blending.
step
4
Pour the soup into a dish and enjoy!

If you like it add a cooked crayfish!

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