Green Cabbage Autumn Soup

Very easy peasy ... Welcome Autumn at your table!


- Italian Tomato broth
- 6 big green cabbage leaves
- 200g cooked chick peas
- 1 big slice of bread 
- 2 tablespoons of olive oil
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of salt
- 2 table spoons of pine nuts
- Toppings: some hard goat cheese


Cut a big slice of bread into little cubes. Add some olive oil, garlic powder, salt and pine nuts. Mix gentle. Bake in some butter until golden brown (3-4 min). 

Remove the nerf of the green cabbage leaves. Cut the leaves into small pieces and bake 6-7 minutes in some butter. Season with salt and pepper. 

Add 200g chick peas and 1 Italian Tomato broth and let it rest for about 2 minutes. 

Serve into a soup bowl and add the bread crumbs and some goat cheese

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