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By Elizabeth Nicholson
Savoy cabbage, barley and parmesan soup
3 steps
Prep:5minCook:1h 20min
Italians make ‘cabbage peasant soup’ a lot - but don’t let the name detract from the taste. Peasant food is often served in the top restaurants for its satisfying flavoursome nature and cultural roots. This 7 ingredient, one pot dish takes a while to cook, but the preparation is very easy. It’s a satisfying dish using tasty seasonal produce.
Updated at: Thu, 17 Aug 2023 07:01:48 GMT
Nutrition balance score
Great
Glycemic Index
34
Low
Glycemic Load
17
Moderate
Nutrition per serving
Calories374 kcal (19%)
Total Fat12.8 g (18%)
Carbs51.4 g (20%)
Sugars5 g (6%)
Protein16.7 g (33%)
Sodium462.9 mg (23%)
Fiber12.1 g (43%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Slice the cabbage into quarters and cut the thick stem out. Shred the rest of the cabbage into thin strips. Finely dice the onion and crush the garlic. Place all these ingrdients into a saucepan with the oil, stir and cover. Keep it covered and sweat it for 30 - 40 minutes.
Step 2
Add the stock, water, barley and parmesan rind to the cabbage and bring to the boil. Continue to simmer until the barley is soft - about 40 minutes should do it.
Step 3
Stir in the lemon zest, juice and grated parmesan and season with lots of black pepper prior to serving.
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