1. Chop the savoy cabbage into a half and then into quarters. You need only 1 half for 5-6 cups of soup. Cut off the core from each quarter at an angle. Then slice and wash it. Peel the sweet potato and cut it into smaller pieces.
2. Fill organic vegetable stock into your cooking pot. Add the savoy cabbage and sweet potato. Gently cook for about 5 minutes until starting to soften and simmer for about 10 more minutes until all the vegetables are tender.
3. Refine with parsley, pepper and salt.
Antonia is the founder and creative director of MOCHNI. Her goal is to create an ethical future of consumerism by introducing authentic people, brands, and products and by sharing inspiring content with more than 250.000 women yearly. She loves a slow lifestyle and the Californian summer breeze.