Light savoy cabbage pot

Name: Light savoy cabbage pot
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 medium onion; 2 Garlic cloves; 1 pinch of ginger; 800 g Savoy cabbage; 2 Peppers (e.g. yellow and red); 1 Stalk leek (leek); 2-3 TABLESPOONS Olive oil; 1 can(s) (850 ml) Tomatoes; 2 TABLESPOONS Vegetable broth; 2 TABLESPOONS Soy sauce; 7-10 Tbsp salt and pepper; 200 g Wholemeal pasta (e.g. croissants)

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 medium onion
2 Garlic cloves
1 pinch of ginger
800 g Savoy cabbage
2 Peppers (e.g. yellow and red)
1 Stalk leek (leek)
2-3 TABLESPOONS Olive oil
1 can(s) (850 ml) Tomatoes
2 TABLESPOONS Vegetable broth
2 TABLESPOONS Soy sauce
7-10 Tbsp salt and pepper
200 g Wholemeal pasta (e.g. croissants)

Directions

1
Peel onion, garlic and ginger and dice everything very finely.
2
Clean and wash the savoy cabbage and cut into fine strips. Clean and wash the peppers and leek. Dice the bell peppers and cut the leek into rings.
3
Heat the oil in a large pot. Sauté onion, garlic and ginger in it. Add savoy cabbage and leek in portions and sauté briefly. Add tomatoes and juice and chop coarsely. Add 1/2 l water, stock and paprika.
4
Bring everything to the boil, cover and simmer for about 15 minutes. Season to taste with soy sauce, salt and pepper.
5
Meanwhile cook the pasta in plenty of boiling salted water for about 10 minutes. Season vegetable pot again. Drain noodles and add to the soup.