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Kerrie-koolsoep (cabbage curry soup)

As Autumn commences, cabbage makes a welcome return to the Dutch menu – and not only in traditional Dutch favourites such as stamppot, but also in hearty Dutch soups including the warming cabbage curry creation below.

Ingredients:

1 pointed cabbage
½ kilo of potatoes
3 stalks of celery
250 gr of carrots
1 onion
2 tbsp. of curry powder
15 gr of butter
2 chicken stock cubes
½ litre of water
1 Gelderland smoked sausage
Salt
A sprig of parsley

Kerrie-koolsoep (cabbage curry soup)

Preparation:

First peel and dice the potatoes. Next chop the onion, slice the celery and carrots, cut the cabbage into thin strips and slice the smoked sausage. Then melt the butter in a large saucepan and fry the onion, together with the curry powder, until transparent. Now add the potatoes, celery and carrot and cook for a further 5 minutes. Next add the cabbage, the stock cubes, the smoked sausage and the water and bring to the boil. Leave the soup to simmer gently on a low heat for about 20 minutes. Finally, ladle the soup into soup bowls and garnish with freshly chopped parsley before serving.

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