Looking for another way to eat savoy cabbage? Look no further, this delicious soup really hits the spot!
Made with sweet smoked paprika for a smooth smoky flavour and packed full of vegetables, it’s a great way to get plenty of plant-based goodness in one bowl.
Smoked Paprika Savoy Cabbage Soup
2 Tbsp olive oil
1 large onion, peeled and chopped
2 celery sticks, coarsely chopped
1 large carrot, peeled and sliced thinly
1/2 medium savoy cabbage, cored and shredded
4 stalks of kale nero, middles removed and chopped
1 large garlic clove, peeled and crushed
1 teaspoon La Chinata sweet smoked paprika
1 tbsp diced rosemary (stem removed)
400g can chopped tomatoes
1.5 litres vegetable stock
400g can chickpeas, drained and rinsed (keep the liquid to make aquafaba)
Handful of parsley or coriander chopped for garnish
Roast tomatoes for garnish, optional. Prepare roast tomatoes according to this recipe.
For this recipe you’ll need a heavy based casserole pot, put it on over a low heat and add the olive oil, onion, garlic, celery and carrot and gently fry until the vegetables start to soften (around 10 mins).
Add in the kale and savoy, cook for another 5 minutes, then stir through the paprika, rosemary, and a good pinch of salt and cook for another minute.
Next add the chopped tomatoes and vegetable stock to the pan. Bring to a simmer and cook uncovered for 30 minutes, adding the chickpeas for the final 10 mins. Season with salt and black pepper to taste.
Ladle the soup into bowls and serve with split roasted tomatoes and parsley or coriander on top. This soup goes very well with Tricia’s focaccia bread.