An excellent vegetable is cabbage. It belongs to the category of off-season products and the variety of its varieties will delight any culinary specialist and just a lover of delicious food. In this dish, white cabbage acts as a base for soup, and Brussels sprouts as a flavor accent and decoration.
Cut white cabbage, onion and potatoes into strips. Cut the garlic clove into 2-4 pieces. Saute prepared vegetables with thyme in olive oil for 5-6 minutes.
Add fennel seeds and broth. Salt. Simmer, 20 min. During this time, oyster mushrooms, cut into medium pieces, fry in olive oil.
Boil Brussels sprouts without cutting them. Add soy sauce, finely chopped garlic clove, chili pepper and 10 g olive oil. Cool completely, 20 min. Drain cabbage in a sieve, pat dry with paper towels. Cut into pieces and fry in olive oil.
To white cabbage, add soy milk and saffron threads soaked in milk. Bring the mixture to a boil. Remove from heat and puree with an immersion blender.
Pour the soup into bowls. Add oyster mushrooms and Brussels sprouts. Serve right away.