Leek and Cabbage Soup

Heather says:

Winter can be a tough time for eating seasonally. Most of the vegetables are root or belong to the brassica genus (brussels sprouts, cabbage, collards). With the exception of potatoes, these usually aren’t the first ingredients a novice cook reaches for. This cabbage soup recipe is beyond simple, it’s not beautiful which is why I took an artsy sort of picture, but it’s a nice brothy soup that would accompany many hearty sandwiches (reubens, BLTs, even patty melts).

This recipe would also easily convert to vegetarian / vegan, simply by using vegetable stock in place of the chicken.

Print grocery list.

Leek and Cabbage SoupLeek and Cabbage Soup

Ingredients:

  • 2 quarts chicken stock
  • 2 lbs green cabbage (1/2 a medium head)
  • 2 lbs leeks (two bunches)
  • 1 yellow or sweet onion
  • salt and fresh ground pepper

Place a large pot over medium heat and add the chicken stock. Cover while you prepare the vegetables for the soup.

Cut out the core of the cabbage and discard. Cut into 1/2″ pieces. Just place 1/2 the head, cut side down on the cutting board and cut length wise, then cross cut. ย Don’t obsess over this, it doesn’t have to be perfect.

Pictures of how to clean and cut leeksIt’s vital to remove all the sandy grit from leeks. Cut away most of the dark green leaves, reserving the white & light green portion. Cut the leek in half and rinse under running water. Then chop the halves into 1/2″ pieces, discarding the root.

Slice the onion thinly.

Leek Cabbage and Onion Throw -or place carefully, your choice- the vegetables into the stock. Not all of the vegetables will be covered, with broth, this is fine. Add salt (start with 1 tsp, add more at the end only if you need to) and fresh ground pepper.

Stir, cover, and bring to a boil. Reduce the heat to low and simmer for 45 minutes.

Grated cheddar adds a nice garnish, but is optional.



9 Comments

  1. Lance on December 11, 2010 at 6:18 pm

    We get some pretty random things in our veggie boxes and I needed to use some of it up so I just made this soup.. yummy. I only had red cabbage on hand but that added some color to it. I also added some thin carrot spears for more color and flavor. It turned out pretty good.

  2. Nikki on October 4, 2010 at 9:56 pm

    Honestly, this was as delicious as it looks. And I'm about as handy in the kitchen as a porcupine in a balloon shop. Thank you for this great recipe!

  3. Seasonal Recipes February | Home Ec 101 on February 1, 2010 at 7:54 am

    […] Leek and Cabbage Soup – Use vegetable stock, if you need a vegetarian version for Lent. […]

  4. Jackie W. Mckay on January 25, 2010 at 12:20 pm

    Hi Heather,

    This recipe is sooo yummy! And you’re right it’s not really nice when it’s cooked but
    you can just close your eyes and let your taste buds work. I have also read the anti-cancer
    component, please feature some similar recipe.

    My recent post French Wines – Let’s Put Them to Test

  5. Melissa on January 22, 2010 at 5:23 pm

    Love it!! Just finished breast cancer treatment. This is the perfect anti-cancer soup.

    • Heather on January 22, 2010 at 1:44 pm

      Congratulations on finishing treatment. I do hope you enjoy this recipe.

  6. Vicki in Monterey on January 22, 2010 at 3:57 am

    Sounds, delish, Heather. FYI,as borrowed from Rachel Rae – she says with Leeks to cut them the way you want & toss them into a large bowl of water – swish around with your fingers or a spoon gently – and all the silt falls to the bottom while the leeks float . Then spoon the leeks out with a slotted spoon & voila – no silt. Bon Appetit ๐Ÿ˜‰

  7. Alice Dick on January 21, 2010 at 10:03 pm

    Thanks, Heather, this looks great! I'm a big fan of cabbage, onions and onionlike veggies.

  8. Marsha on January 21, 2010 at 9:28 pm

    That looks delicious. We're always trying to find ways to add more veggies to the menu.

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