A delicious healthy soup. Easy to make and a pleasure to eat.
White cabbage soups are far creamier and less bitter than green cabbage soups. White cabbage along with carrots, leek, onion, peas, celery, bay leaf, parsnips and garden peas make a flavourful filling soup that is perfect for cold winter nights.
4-6 generous portions
Preparation 20 minutes, cooking 60 minutes
1 white cabbage – outer leafs and stalk removed, roughly chopped then washed
2 large white onions – diced
3 sticks celery – sliced
1 leek – split, washed then sliced
4-6 medium sized carrots – peeled, sliced
3 medium sized parsnips – peeled, sliced
60g garden peas – defrost if using frozen
Small handful flat leaf parsley
1.5L chicken or vegetable stock
1-2 tablespoons vegetable oil
2 bay leafs
Salt and pepper to taste
Stick blender required for this recipe
Method: start by heating 1-2 tablespoons of vegetable oil in a deep soup pot. Add the leek, carrot, parsnips, celery and onion then fry for 4-5 minutes over a medium heat until softened. Add the peas and cabbage and fry for a further 3-4 minutes then add the stock. Add the parsley and bay leaf along with a generous amount of seasoning, bring to the boil, cover then simmer for around 45 minutes. Next remove from the heat, remove lid and take out the bay leafs. Use a stick blender to blend into a smooth soup. Taste for seasoning and add extra if required, if too strong add a little water to balance. Before serving heat through, then serve with some nice crusty bread – enjoy!