Black Cabbage (Kale) Velvety Soup with Jerusalem Artichokes

Christmas Holidays end today, together with weeks of sweets and rich meals.

It is time to detox and to go back to healthy diet thanks to this soup!

A concentrate of vitamin C, antioxidants and nature superfood!

  • DifficultyEasy
  • CostCheap
  • Preparation time15 Minutes
  • Cooking time40 Minutes
  • Serving4 people
  • CuisineItalian


  • 1 lvegetable stock
  • 500 gblack cabbage leaves
  • 250 gpumpkin pulp
  • 3small spring onions
  • 2big potatoes
  • 1celery stick
  • 1Jerusalem artichoke
  • q.s.extra virgin olive oil


  1. – cut all the vegetable into cubes, and cut the black cabbage in small stripes;

    – put the vegetables (except for the cabbage) in a big pot with the boiling vegetable stock;

    – cook on medium heat for about 15 minutes;

    – add the black cabbage and keep on cooking for about another 15 minutes;

    – remove the pot from the stove and blend everything together with a blender;

    – slice the Jerusalem artichoke into very thin discs and grilled them on both sides in the oven;

    – top the soup with some extra virgin olive oil and crunchy slices of Jerusalem artichoke;


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