Creamy Roasted Cabbage, Potato and Bean Soup with Black Garlic Oil and Toasted Almonds
An original, comforting soup where roasted cabbage brings sweetness and depth, potato creates a silky texture, and white beans add body. It is finished with a quick black garlic oil, toasted almonds, and a touch of lemon for balance.
Ingredients
- 700 g green cabbage (cut in wedges finos)
- 300 g potato (pelada and diced)
- 240 g cooked white beans (escurridas and enjuagadas)
- 150 g yellow onion (chopped)
- 3 units garlic (2 cloves for the sopa and 1 for the aceite)
- 20 g black garlic (approx. 4 cloves)
- 900 ml vegetable broth (low sodium if possible)
- 35 g sliced almonds (for tostar)
- 45 ml olive oil (divided entre asado, sofrito and aceite final)
- 1 unit lemon (zest fina and 15 ml/1 tbsp of zumo)
- 4 g fresh thyme (solo the leaves)
- 2 g sweet paprika (for the sopa)
- 6 g salt (or to taste)
- 1 g black pepper (freshly ground)
- 120 ml water (solo si hace falta ajustar the textura)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 220 °C / 425 °F. Place the green cabbage and potato on a large sheet pan. Add 15 ml (1 tbsp) olive oil, half of the salt, and a little black pepper, then toss well. Roast for 25 minutes, stirring halfway through, until the cabbage is browned on the edges and the potato is tender.
- 2
While the cabbage and potato roast, heat a large pot over medium heat. Add 15 ml (1 tbsp) olive oil and cook the yellow onion for 5 minutes until translucent. Stir in 2 minced garlic cloves, the sweet paprika, and the fresh thyme leaves; cook 1 minute more.
- 3
Add the cooked white beans and vegetable broth to the pot. Once the cabbage and potato are ready, reserve a small handful of roasted cabbage for garnish and transfer the rest to the pot. Bring to a gentle boil and cook for 10 minutes to blend the flavors.
- 4
While the soup simmers, prepare the topping. In a small skillet over medium-low heat, toast the sliced almonds for 2 to 3 minutes, stirring, until golden. Remove them immediately so they do not burn.
- 5
In the same skillet, add the remaining 15 ml (1 tbsp) olive oil, 1 grated garlic clove, and the black garlic. Cook for 30 seconds over very low heat, pressing the black garlic with a spoon to create a fragrant oil. Turn off the heat and stir in the lemon zest and lemon juice.
- 6
Blend the soup until very smooth. If you want a lighter texture, add up to 120 ml (1/2 cup) water and blend again. Taste and adjust with the remaining salt and more black pepper if needed.
- 7
Serve the soup hot, topped with the reserved roasted cabbage, the black garlic oil spooned over, and the toasted almonds for crunch.
Chef tips
For an extra silky texture, blend the soup for at least 1 full minute. If you want deeper flavor, let some of the cabbage caramelize well on the tray before adding it to the pot.
Substitutions
You can replace the white beans with cannellini or navy beans. The almonds can be swapped for sunflower seeds to avoid tree nuts. If you do not have fresh thyme, use 1 teaspoon dried thyme.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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