Serves: 6
Total Calories: 521
Set Sun Oven out to preheat.
In a large pot or Dutch oven, toss the leek and garlic with 1 tablespoon of the oil. Cover and cook in the Sun Oven until softened, about 20 minutes. Stir in the cabbage and potato. Add the broth and return the pot, covered, to the Sun Oven. Cook until vegetables are very tender, 1 1/2 to 2 hours. Remove the pot from the Sun Oven. Using an immersion blender puree the soup until smooth (work in batches if using a regular blender). Stir in the grated cheese, parsley, and the remaining olive oil. Season to taste with salt and pepper.
If you want to freeze some of this soup for later set it aside before adding the cheese, parsley, and oil. Stir them in when you reheat it.
This Sun Oven Savoy Cabbage Soup recipe is from the Sun Oven Cooking Cookbook. Download this Cookbook today.
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