Hardly anything warms you up more in winter than a nice warm soup. This one is made with seasonal ingredients and impresses with its garnish, among other things. And it's quick too. :) It only takes 30 to 40 minutes to get the soup on the table. The potato cubes for the garnish are cooked in the Varoma while the soup is boiling and therefore only need a few minutes to get a nice color and become slightly crispy when fried.
Ingredients
Soup:
- 400g savoy cabbage
- 1 onion
- 40ml sunflower oil
- approx. 400g potatoes
- 700ml vegetable stock (if you prefer thin soups, it should be 1 liter)
- 150g crème fraîche
- 300ml cream
- herb salt
- cumin
- nutmeg
Inlay:
- 350g potatoes
- 75g streaky bacon, in strips or cubes
- 1 onion, diced
- herb salt
- pepper
Preparation
1. Roughly chop the savoy cabbage and onion (peeled), place in the mixing bowl and chop for 10 seconds on speed 6. Then add the oil and, with the reverse button activated, steam for 5 minutes at 120°C on speed 2.
2. Peel the 400g potatoes and add them to the mixing bowl in medium-sized pieces. Then chop for 3 to 5 seconds on speed 6. Now pour in the vegetable stock and put the lid on. Place the Varoma, including the flat insert, on the lid. Peel the potatoes for the filling, cut into 8 to 10 mm cubes and place in the shallow cooking tray. We have placed our practical ThermiGar cooking paper for the Varoma. Put the lid on and cook for 20 minutes on the Varoma setting (and level 2). 
3. When the potatoes are cooked in the top of the Varoma after the 20 minutes, heat a pan and fry the bacon in it. Add the onions and the pre-cooked potatoes fairly quickly and fry until the desired degree of browning. Season with salt and pepper.
4. Then add the cream and crème fraîche to the mixing bowl and puree the soup as finely as desired (I first blended it for 15 seconds on speed 7 and then for another 15 seconds on speed 10) and season to taste with salt, cumin and nutmeg.
Now just serve the soup with the garnish and enjoy.
Enjoy your meal!
Your Wundermix team
