We rarely buy soup, it seems there’s always some vegetables that have passed their best to create one from for a tasty Saturday lunch. I came up with this purely to use up a very limp cabbage and was pleasantly surprised at its tastiness! I also threw in the green top of a leek which was lying around, and attribute this to lifting the cabbage’s flavour.Like most soup, there’s not really a definitive way of making it, it’s a bit of an art and you style it to your own tastes/preferences. What is essential is that you serve it with some crusty fresh bread’n’butter.
Ingredients:
Half a Savoy cabbage
Green end of a leek
1 clove of garlic
1 onion
Veg stock cube
Salt & pepper
• Slice the onion and garlic then sweat in butter/olive oil until softened, not browned, in a large saucepan.
• Add chopped leek and cabbage and briefly fry for a couple of minutes.
• Dissolve a stock cube in about 1-1½ litres of water and add to pan.
• Bring to the boil and leave to simmer for about 10-15 minutes. Not too long though, or the cabbage will not be tasty; the liquid should have slightly reduced.
• Lightly blitz with hand blender to break up cabbage, but leave plenty of chunky bits for the bottom of the bowl.
• Season to taste before serving.
Notes:
• Makes 2-3 portions. Just increase quantities for a larger amount.