Equipment
Ingredients
Main
- 1 potato, peeled and finely chopped
- 300 ml vegetable stock
- 100 g savoy cabbage, chopped
- 25 g peanuts, toasted
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 132 kcal
- Protein
- 7 g
- Carbohydrates
- 28 g
- Fat
- 0 g
- Fiber
- 7 g
- Sugar
- 4 g
- Sodium
- 952 mg
- Saturated Fat
- 0 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 910 mg
- Calcium
- 89 mg
- Iron
- 5.5 mg
- Magnesium
- 66 mg
- Phosphorus
- 108 mg
- Zinc
- 0.9 mg
- Vitamin A
- 92 mcg
- Vitamin C
- 49 mg
- Vitamin E
- 0.2 mg
- Vitamin K
- 69 mcg
- Vitamin B6
- 0.6 mg
- Thiamin
- 0.16 mg
- Riboflavin
- 0.12 mg
- Niacin
- 2.2 mg
- Folate
- 106 mcg
- Water
- 510 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the chopped potatoes and vegetable stock into a saucepan and bring the liquid to a boil at 100°C (212°F).
Reduce the heat and simmer the potatoes for 7 minutes.
Add the chopped cabbage to the saucepan and continue to simmer for 6 minutes.
Pour the soup into a serving bowl and top with the toasted peanuts.
Chef's Notes
- For a richer broth, consider using a good quality homemade vegetable stock or even a light chicken stock if not strictly adhering to a vegetarian preparation.
- Ensure your potatoes are cut into uniform, small pieces so they cook evenly and quickly, contributing to the tender texture of the soup.
- Don't overcook the cabbage; Savoy cabbage wilts beautifully and retains a slight bite if added towards the end of the simmering time. Overcooked cabbage can become mushy and lose its vibrant color.
- Toast the peanuts just before serving to maximize their crunch and aroma. Be careful not to burn them, as they can go from toasted to burnt very quickly.
- For a smoother soup, you could blend a portion of the cooked potatoes and cabbage with some of the broth before returning it to the pot, creating a creamier base while still retaining some texture.
Storage
Refrigerator: 3 days — Store without peanut garnish to maintain texture.
Freezer: 2 months — Cabbage texture may soften significantly after thawing.
Reheating: Heat in a saucepan over medium heat until reaching a simmer.
Troubleshooting
Potatoes are still firm after simmering
Cause: Potato pieces were chopped too large.
Fix: Continue simmering for an additional 3-5 minutes until tender.
Prevention: Ensure potatoes are finely diced to approximately 1cm cubes.
Cultural Context
While this specific combination of cabbage, potato, and peanut soup might not have a single, distinct origin, it draws inspiration from the rustic, hearty vegetable soups common throughout Central and Eastern Europe. These soups often utilize readily available, affordable ingredients like root vegetables and leafy greens, providing sustenance and warmth. The addition of peanuts, while less traditional in a European context, can be seen as a modern twist or a fusion element, adding a unique textural and flavor contrast.
