Ingredients

• 11 ounces savoy cabbage (300g)
• 1 medium onion
• 8 sprigs thyme
• 1 medium potato
• 1 ounce butter (30g)
• 1 tablespoon curry powder
• 3 1/4 cups vegetable stock or 3 1/4 cups chicken stock
• 7 ounces mushrooms
• 4 tablespoons chopped fresh parsley
• salt
• pepper (freshly ground)
• 1/2 cup half-and-half cream

Instructions

1. Cut the savoy cabbage into wedges, core and shred it. Chop the onion. Remove leaves from the thyme sprigs. Peel and cube potato.

2. Heat half of the butter in a high pan until butter melts. Lower heat and add the shredded savoy cabbage and onion. Cook for 3-4 minutes, stirring frequently.

3. Add curry powder and mix. Add chopped potato, thyme leaves and stock. Increase heat, add a lid and cook on low/medium heat for 25-30 minutes.

4. Slice the mushrooms and chop the parsley.

5. Blend the soup with a hand blender. Add the cream. Check if more water or curry is needed. Season with salt and pepper if necessary. Warm the soup, but don't heat it too much, as the cream may curl (depending on the fat content of the cream and on the temperature you heat it).

6. Heat the remaining butter in a skillet and fry the mushrooms. Season with salt and pepper. Add parsley when mushrooms are cooked.

7. SERVE:.

8. Pour soup into bowls and top with mushrooms.