Cabbage soup
HB-6296 · Hand-built original
A hearty soup of Savoy cabbage, potato and baby leeks in chicken or vegetable stock, served with baguette slices grilled under mature cheddar.
Light meals & snacks1 hr 30 minServes 4–682 kcalGluten-freeEgg-freeDiabeticLow Fat / Low CholesterolHigh Fiber
Main ingredient: chicken
Pairs well with: roasted potatoes, rice pilaf, green beans, caesar salad, garlic bread
Servings:4quantities adjust to match
Ingredients
- 4 tbsp extra virgin olive oil
- 1 large onion, diced
- 1 large carrot, peeled and diced
- 4 garlic cloves, chopped
- 2 tsp sea salt
- 1 tsp crushed chilli flakes
- 1 small head Savoy cabbage, roughly shredded
- 4 baby leeks, sliced
- 1 large baking potato, peeled and diced
- 1½ pints good quality chicken or vegetable stock
- 8 slices baguette
- 8 slices mature cheddar
Method
- Heat the olive oil in a large saucepan, add the diced onion, diced carrot, chopped garlic, sea salt and chilli flakes, and fry the cabbage soup base over high heat for 5 minutes before lowering the heat for 10 minutes more until softened.
- Add the shredded Savoy cabbage, sliced baby leeks and diced potato, pour in the chicken or vegetable stock, and bring the cabbage soup to the boil.
- Simmer the soup gently for 20 minutes until the potato softens and starts to break up, then keep the cabbage soup warm.
- Grill the baguette slices under a high grill topped with the mature cheddar slices until the cheddar bubbles and browns, and serve the cabbage soup in bowls with the cheddar toasts alongside.
Prep: 30 min · Cook: 1 h
Nutrition (per serving, where published)
82 kcalCalories
2.8 gProtein
18.4 gCarbs
0.7 gFat
2.2 gSaturates
6.5 gFibre
2 gSugars
1234 mgSodium
0 mgCholesterol
596 mgPotassium
93 mgCalcium
0.8 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data