Cabbage soup with salsiccia, vegetables and tomato

Kålsuppe med salsiccia, grøntsager og tomat - Fyldig efterårssuppe

Cabbage soup with salsiccia, vegetables and tomato

Recipe for an easy, delicious one-pot soup with salsiccia, pointed cabbage, potatoes, carrots and tomato. No cream – just a nourishing, filling and hearty soup to keep you warm.

Course Main course

Cuisine Danish

Nøgleord autumn food, Easy dinner, Healthy dinner, Soup

Total Time 30

Servings servings

Calories 484kcal

Ingredients

300 g salsiccia fresh Italian sausage, loose meat or sausages
1 onion, roughly chopped
4 cloves garlic, finely chopped
2 tsp paprika
1 tsp thyme dried
1 tsp rosemary dried
3 tbsp tomato purée
25 g butter
2 tbsp plain flour
1,2 l chicken stock
1 tin polpa or chopped tomatoes
600 g potatoes, diced
350 g carrots, diced
500 g pointed cabbage, cut into rough chunks also sold as sweetheart or hispi cabbage
1 handful parsley, finely chopped
Salt and freshly ground pepper
Oil

Instructions

Heat a splash of oil in a large pot and brown the salsiccia meat well.
If you are using salsiccia sausages, start by slitting the casings and scraping out the meat. Chop it roughly or crumble it between your fingers.
Add the onion and garlic and fry until the onion is translucent, then sprinkle over the spices and stir in the tomato purée. Season with salt and freshly ground pepper.
Melt the butter in the pot, then sprinkle over the flour and let it cook through for a moment.
Add the stock, chopped tomatoes, potatoes and carrots and let the soup simmer, covered, until the vegetables are almost tender - about 10-15 minutes depending on the size of the pieces.
Stir in the pointed cabbage and let it simmer, still covered, until tender but with a little bite.
Finally, stir in the parsley and season to taste with salt and freshly ground pepper.

Nutrition