Savoy cabbage soup with pineapple and mushrooms

Ingredients for 2 servings

For the Cabbage-soup

  • 200 g Savoy cabbage – crushing of coarse
  • 150 g pineapple coarse crushing
  • 100 g mushrooms – cut into slices
  • 100 g carrots – peel and cut into rings
  • ½ Pepper, mild red chili – remove seeds and cut into thin rings
  • 2 TBSP cashews – fat-free roasting and coarsely chop

Liquid ingredients and spices

  • 600 ml vegetable broth
  • 50 ml of soy cream
  • 3 TABLESPOONS peanut oil
  • 2 TBSP Tamari (or soy sauce)
  • ½ TSP of grated ginger
  • Crystal salt
  • Pepper from the mill


Preparation time 25 minutes cooking/baking time approx. 20 minutes

2 TABLESPOONS peanut oil in a saucepan and the carrots in about 2 Min. stewing. Then the Cabbage and the ginger and mix for a further 2 Min. steam. Add the vegetable stock and Tamari, salt and pepper.

The Whole bring to a boil, reduce the heat and approx. 10 Min. soft simmer. Then the pineapple and briefly bring to a boil.

The soup in a blender, fill, and blend until fine. Then back in the pot, add the soy cream, stir and season with salt and pepper.

The rest of the peanut oil in a pan and fry the mushrooms in about 3 Min. sear; meanwhile, season with salt and pepper. Then the chilli rings and 1 Min. fry.

The cabbage soup in two deep plates, the Chili mushrooms and cashew nuts and serve sprinkled.

Nutritional values per Serving

  • Calories: 367 kcal
  • Carbs: 25 g
  • Protein: 7 g
  • Fat: 22 g