For a few months I posted every week a healthy recipe on Benessere.com: these recipes were based on seasonal fruit and vegetables, easy and light cooking methods, wholesome ingredients ad whole flours, beans and other cereals, not typical of my Tuscan background. The project ended in September, though I am still craving for those recipes, and I want to share them with you, since they are light, easy, perfect for busy days or for those who want to eat with pleasure without putting too much weight.. Christmas is behind the corner!
Not to mention that I am the first one to need lighter recipes, to start again my Plates class at the gym, to understand where I am am and what to do next. Starting with good wholesome food is the answer.
My idea is to post a wholesome recipe every week – I mean, not that the other recipes are junk food, bet let’s say that in this case I’ll go a little further, and I might use ingredients that do not specifically belong to the Tuscan tradition, but which are so good to have a healthy and balanced life. Have I ever told you how much I love porridge and oat? well, this is another story.
Back to today’s recipe. I had a few vegetables sitting in the fridge for too long, they needed a good end of their story: half a Savoy cabbage, a few yellow potatoes from Val di Chiana, one single red onion and the heart of a celery. You put them all together in a saucepan with some water to simmer and you make a soup. Easy. Well, to tell the truth, there’s something more that will make you lick the spoon until shining, and clean the bowl with your finger: first, your best extra virgin olive oil, second, a few black peppercorns ground finely with your knife, that will infuse an exotic taste to your soup. These two ingredients make a huge difference. End with a oos spoon of grated old pecorino, end enjoy your soup.
Savoy cabbage soup
- 2 medium yellow potatoes
- 1 red onion
- 1/2 ball of Savoy cabbage
- 1 celery heart
- Extra virgin olive oil
- Freshly ground black pepper
- Aged Tuscan pecorino
- Peel the potatoes and cut them into chunks. Slice the onion and the cabbage. Chop also the heart of the celery. Pour a little extra virgin olive oil on the bottom of a saucepan and add the vegetables. Let them cook on a low-medium heat for a few minutes, then cover them with warm water and let cook until the potatoes are soft.
- With an immersion blender blend the vegetables until you get a smooth soup. Season with salt and let the soup simmer for about five minutes or until it reaches the thickness you like.
- Pour the soup into two bowls, drizzle with your best olive oil and a sprinkle the just ground black pepper on top. End with the grated pecorino cheese and enjoy you soup!