“Cabbage is the only vegetable where you spend more calories digesting it than its calories itself”<\/h3>\n
Every dishes has its story! I love savoy cabbage, it’s super cheap and so good, but you need to know how to prepare it if you don’t want it too crunchy. One of the solution is to overcook it and blend it in a soup: Easy, yummy, healthy! For this recipe, I wanted to go simple and associate it with purple sweet potatoes in a soup. Yeah, I was a bit lazy that night!<\/div>\n
A chitchat later with my close girl friend in Nicaragua, she admitted being bit skeptical on this soup combo but also said that “no matter what, I’m sure it’s going to be tasty!” Well, I wasn’t sure either and it’s good to have your friends feedback because their opinions can approve or not your way of creating a dish.<\/div>\n
“The good thing about this recipe is that you’ll learn a way to cook a perfect cabbage”<\/strong><\/div>\n
That evening, I left for a running session which allowed me to wander on various subjects. It suddenly came up on my mind: I would bake the potatoes and use them as a gluten free toast combined with roasted savoy cabbage and “tomme blanche”.<\/div>\n