400 g of Black Cabbage SIPO

1 potato

1 courgette

250 ml of vegetable broth

2 tablespoons EVO

1 shallot

2 cm of ginger root

black pepper

salt

a handful of mixed seeds (pumpkin, flax, sesame)

Wash and clean the vegetables and let them drain. Heat the EVO and brown the shallot in a pan; then, add the Black Cabbage SIPO, the potato and the coarsely chopped courgette. Let it dry for five minutes, pour in the vegetable broth, and cook over medium heat for 15 minutes. If necessary, add a little water.

Blend everything until smooth and continue cooking for a few minutes, adding salt and pepper. Peel a piece of ginger root and grate it adding it to the soup. Serve the Black Cabbage Soup on plates by adding EVO and a tablespoon of mixed seeds.