Savoy Cabbage Potato Soup - cooking recipe

Ingredients

1/2 head savoy cabbage (about 500g)
1150 g potatoes
2 red onions
2 small white onions
2 garlic cloves
1 1/2 liters vegetable broth
2 tablespoons oil
nutmeg, black pepper, salt to season with

Preparation

Peel, wash and dice the potatoes. Clean and wash the savoy cabbage and cut it into small and short strips. Cut the onion into slices and peel the garlic.
Heat the oil in a big cast iron pot and once it's hot press the garlic into it. Fry with the onions for about 1 min or until golden brown.
Add the potatoes and the savoy cabbage. Fry for another 2 minutes or so and then add the vegetable broth.
Once the savoy cabbage has shrunken a bit, cover and let simmer for 25-30 minutes until vegetables are tender.
Season to taste and blend with a hand-held blender. The soup should still be lumpy. If it's too thick for your taste, add some more broth to it.
Serve with oven-warm bread.