Made with AI
Creamy Cabbage, Egg and Parmesan Soup
45 min 436 kcal per serving Medium
Ingredients
4 Servings
- Green cabbage, shredded700 g
- Large eggs, beaten4 large eggs
- Halal-certified Parmesan-style cheese, grated160 g
- Potatoes, diced400 g
- Carrots, sliced150 g
- Onion, diced100 g
- Olive oil15 ml
- Halal-certified vegetable broth1500 ml
- Salt5 g
- Ground black pepper2 g
Instructions
- 1
Heat the olive oil in a large soup pot over medium heat.
- 2
Add the diced onion and sliced carrots. Cook for 5–6 minutes, stirring occasionally, until the onion softens.
- 3
Add the diced potatoes, shredded cabbage, salt, and black pepper. Stir and cook for 3 minutes.
- 4
Pour in the vegetable broth and bring the soup to a boil. Reduce the heat, cover partially, and simmer for 20–25 minutes, or until the potatoes, carrots, and cabbage are tender.
- 5
For a creamier texture, mash some of the potatoes against the side of the pot with a spoon, leaving the remaining vegetables intact.
- 6
Place the beaten eggs in a heatproof bowl. Slowly whisk about 250 ml of the hot broth into the eggs to temper them.
- 7
Reduce the soup to low heat. Slowly pour the tempered egg mixture into the pot while stirring continuously. Cook gently for 2–3 minutes without allowing the soup to boil vigorously.
- 8
Gradually stir in the grated Parmesan-style cheese until melted and evenly incorporated. Heat gently until the egg mixture is fully cooked and the soup is creamy.
