Green Cabbage and Leek Soup
A comforting green cabbage and leek soup made with simple ingredients. Easy, nourishing, and perfect for winter dinners.
Ingredients
- 1 green cabbage
- 1 onion finely chopped
- 1 vegetable stock cube
- 1 potato peeled and diced
- 1 leek sliced (white and pale green parts only)
- 2 tablespoons butter
- 1 liter 4 cups water
- Salt and black pepper to taste
For serving
- Heavy cream optional
Instructions
- Start by cleaning the green cabbage. Cut off the base using a knife and remove the outer leaves.
- Remove the core and any damaged leaves. Cut the cabbage in half, then into quarters, rinse thoroughly, and discard any remaining tough outer leaves if needed.
- Cut the cabbage leaves into thin strips and set aside.
- In a large pot, melt the butter (you may add 1 tablespoon of olive oil if desired).
- Add the chopped onion and sliced leek, and sauté for a few minutes until soft and fragrant, without browning.
- Add the diced potato and sliced cabbage to the pot.
- Pour in the water and add the vegetable stock cube.
- Bring to a boil, then reduce the heat, cover, and let simmer for about 35 minutes, or until all the vegetables are tender.
- At the end of cooking, you can either keep the vegetables chunky for a rustic soup or blend everything with an immersion blender for a smooth texture.
- Adjust the seasoning with salt and black pepper to taste.
- Serve hot, with a drizzle of heavy cream if desired for extra creaminess.