Hardly anything warms you up more in winter than a nice warm soup. This one consists of seasonal ingredients and impresses, among other things, with the inlay. And it's quick too. :) It only takes 30 to 40 minutes until the soup is on the table. The potato cubes for the garnish are cooked in Varoma while the soup is boiling and therefore only need a few minutes to acquire a beautiful color and become slightly crispy when fried.
Ingredients
Soup:
• 400g savoy cabbage
• 1 onion
• 40ml sunflower oil
• approx. 400g potatoes
• 700ml vegetable broth (if you like thin soups, it should be 1l)
• 150g crème fraîche
• 300ml cream
• Seasoned Salt
• Cumin
• Nutmeg
Inlay:
• 350g potatoes
• 75g streaky bacon, in strips or cubes
• 1 onion, diced
• Seasoned Salt
• Pepper
preparation
1. Cut the savoy cabbage and onion (peeled) into coarse pieces, put them in the mixing bowl and chop for 10 seconds at speed 6. Then pour in the oil and, with anti-clockwise rotation activated, steam for 5 minutes at 120°C on level 2.
2. Peel the 400g potatoes and add them to the mixing bowl in medium-sized pieces. Then chop at speed 6 for 3 to 5 seconds. Now pour in vegetable broth and put the lid on. The Varoma goes on the lid, including a flat insert. Peel the potatoes for the filling, cut them into cubes with an edge length of 8 to 10 mm and spread them in the flat cooking basket. We put our practical ThermiGar cooking paper inside for the Varoma . Put the lid on and cook for 20 minutes on the Varoma setting (and level 2). 
3. When the potatoes at the top of the Varoma are cooked after the 20 minutes, heat a pan and add the bacon. Quite quickly add the onions and the pre-cooked potatoes 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 mixed it for 15 seconds on level 7 and then another 15 seconds on level 10) adding salt, cumin and nutmeg taste.
Now all you have to do is serve the soup together with the garnish and enjoy.
Bon appetit!
Your Wundermix team
