This delicious potato and cabbage soup is really easy-to-make, in just under 30 minutes – and the end result is a tasty, hearty soup, which goes well with some crusty bread.
Potato & Savoy Cabbage Soup Recipe
Serves 4. It can be made and chilled in the fridge to be re-heated when needed.
- 220g savoy cabbage
- 200g chestnut mushrooms (quartered)
- 1 leek (shredded fine)
- 1 medium onion (sliced fine)
- 1 medium carrot (sliced fine)
- 1 celery stick (sliced fine)
- 2 garlic cloves (minced fine)
- 1 tbsp olive oil (plus extra to drizzle)
- 600g potatoes (peeled and diced into small cubes)
- 1 litre vegetable stock
- pinch sea-salt
- pinch freshly ground black pepper
- optional: 200g of a hard vegetarian cheese, grated and put on top of the hot soup in the bowls to melt at the end.
Clean, peel and finely chop the onion, carrot, celery, mushrooms, and mince the garlic. Peel and dice the potato small.
In a large saucepan heat the olive oil over a medium heat. Add all the chopped vegetables and diced potatoes, season well with sea-salt and freshly ground black pepper, then reduce the heat and cover the pan with a lid.
Gently cook the vegetables for about 5 minutes, until they are starting to soften, then add the vegetable stock. Turn the heat up and bring the stock up to the boil. Simmer like this for 5 minutes, until all the vegetables and the diced potatoes are tender. Turn the heat right down.
Either use a stick blender in the saucepan, to blend the soup to a smooth silky consistency, or pour the hot soup (carefully) into a blender (in batches if need be) and blend.
Shred the cabbage and discard the hard core. Clean, trim and shred the leek fine. Return the soup to the pan (if blended in a blender) and add the cabbage and leek. Simmer the soup for a few minutes, until the cabbage is just tender, then season to taste and serve with some crusty buttered bread and some grated hard vegetarian cheese.