Creamy Cabbage And Parmesan Soup

• 3 tbsp butter
• 1/2 None Savoy cabbage, trmmed and diced
• 1 None onion, diced
• 1/2 lb potatoes, peeled and diced
• 1 tbsp vegetable bouillon powder
• 1/2 tsp cumin
• 2 slices bread, cut into cubes
• 2 oz Parmesan cheese, grated
• 1/2 cup whipping cream
• 1 None red chili pepper, sliced
• 6 tbsp chopped fresh parsley

1. To make the soup, heat 1 tbsp butter in a large saucepan, add the cabbage and onions and saute for 4-5 mins. Add the potatoes and 4 1/4 cups water then season and stir in the vegetable stock and cumin. Bring to a boil and simmer for 15 mins.
2. Meanwhile, to make the croutons, heat 2 tbsp butter in a frying pan, add the bread and fry for 4-5 mins, turning, until crisp.
3. Puree the soup with an immersion blender. Mix in the Parmesan, cream and chili pepper. Divide the soup between 4 bowls and sprinkle with parsley and croutons to serve.

butter, savoy cabbage, onion, potatoes, vegetable bouillon powder, cumin, bread, parmesan cheese, whipping cream, red chili pepper, parsley

Taken from recipes-plus.com/api/v2.0/recipes/21566 (may not work)