Soup with cabbage and cheese
low carb
vegetarian
gluten free
Ingredients
- 200 g brussels sprouts
- 1 potato
- 1 onion
- 2 cloves garlic
- 400 ml of vegetable broth
- 100 ml whipping cream
- 50 g of cheddar
- salt
- fresh ground pepper
- spoons of olive oil
Steps
- Fry the coarsely chopped onion and garlic in oil in a pot
- After a while, add the cabbage and potatoes
- Then pour vegetable broth over everything and cook for 20 minutes
- Add whipping cream, salt, pepper and mix everything until smooth
- Before serving, add grated cheddar to the soup