La ricetta originale, da cui nascono le versioni Low Carb, Protein e Low Fat.
Tasty 4 Recipe Card™
Scopri la vellutata di cavolo viola in una versione ricca di proteine e sapore! Perfetta per una cena leggera e nutriente.
Time
25m
Servings
1 servings
Level
Facile
320 kcal
Calorie
30 g
Proteine
20 g
Carboidrati
10 g
Grassi
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Sign up free I already have an accountTritare finemente 50g di cipolla rossa e 150g di cavolo rosso a pezzi.
In una pentola, scaldare 1 cucchiaio di olio extravergine d'oliva e aggiungere la cipolla, facendola soffriggere per 2-3 minuti.
Versare il brodo vegetale e portare a ebollizione. Aggiungere il cavolo, sale, pepe e noce moscata, quindi cuocere per 15 minuti a fuoco medio.
Utilizzare un frullatore a immersione per ridurre il tutto a una consistenza cremosa.
Incorporare lo yogurt greco e le proteine in polvere, mescolando bene.
Servire in una ciotola, guarnendo con semi di girasole tostati.
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Food culture
Vellutata di Cavolo Viola is a much-loved dish of Italiana cuisine, with roots in the tradition of Facile. It captures the comfort and generosity of a real home table.
On Tasty Table Diary the original always comes first. The modern versions are created to respect the spirit of the dish while adapting it to different needs.
Cooking tips
FAQ
Helpful answers before you choose your version.
Yes. It is often even better after resting, and it reheats beautifully.
The Low Fat version is designed to reduce fat while keeping the structure of the dish.
The Protein version boosts protein and satiety.
Most versions freeze well in single portions for meal prep.
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