Cabbage soup
This is a good ‘stick to your ribs’ kind of soup. With savoy cabbage, potato and leek, it's hearty and satisfying while being quick to throw together. Serve with cheesy toasts for a filling meal.
Ingredients
For the soup
- 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
- 900ml/1½ pints good quality chicken or vegetable stock
For the cheesy toasts
Method
To make the soup, heat the oil in a very large saucepan or casserole. Add the onion, carrot, garlic, salt and chilli flakes. Fry over a high heat for 5 minutes and then turn the heat down to low. Cook for another 10 minutes or until softened.
Add the cabbage, leeks and potato and pour in the stock. Bring to the boil and then turn the heat down to low. Simmer for 20 minutes or until the potatoes are softened and starting to break up. Keep warm.
To make the cheesy toasts, preheat the grill to high. Place the baguette slices on the grill tray and cover with the cheese. Grill until bubbly and browned.
Serve the warm soup in bowls with the cheesy toasts on the side.
Summer
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