Cabbage Leek And Broccoli Soup Recipes

CABBAGE, POTATO AND LEEK SOUP

Steps:

• Melt the butter in a large pot over medium-high heat, add the leeks and cook until soft and golden around the edges, 5 to 7 minutes. Add the cabbage and garlic and cook, stirring occasionally, until cabbage begins to caramelize, about 10 minutes.
• Stir in potatoes, stock, 4 cups water, salt and thyme. Bring soup to a simmer and cook, partly covered, until potatoes begin to fall apart, 45 to 50 minutes. Add more water, as needed, to reach the desired consistency. Season with black pepper and serve, topped with cheese.

CABBAGE & LEEK SOUP

Steps:

• In a large pan of boiling, salted water, blanch cabbage for 2 minutes and drain.
• Cook bacon in a large saucepan over moderate heat until crisp.
• Add leek and cook, stirring, until softened.
• Stir in flour and cook, stirring, for 3 minutes.
• Add stock in a thin stream, stirring constantly, and stir in cabbage, carrots, potatoes, wine, sugar and caraway.
• Bring to a boil and simmer, covered, until vegetables are tender, 30-40 minutes.
• Puree soup in batches in blender until smooth and return to pan.
• Stir in half and half and simmer, stirring occasionally, for 15 minutes.
• Stir in dill and season to taste.

CABBAGE, LEEK & VEGETABLE SOUP

Steps:

• 1. In a large stockpot, put all ingredients.
• 2. Cook until all vegetables are soft, about 40 minutes.

LEEK & BROCCOLI SOUP WITH CHEESY SCONES

Steps:

• Tip the leeks, potatoes and garlic into a large pan with the bouillon. Pour over 800ml boiling water, stir well, cover and simmer for 15 mins.
• Add the broccoli to the pan, then cover and cook for 5 mins more until just tender. Blitz with a hand blender until smooth, then pour in the milk and blitz again. Add a little stock if the soup looks too thick.
• To make the scones, heat the oven to 220C/200C fan/gas 7 and line a baking tray with baking parchment. Put the flour and baking powder in a bowl with the all but 1 tbsp of the parmesan and all the mustard powder. Gradually add the milk and oil, stirring with a cutlery knife until the mixture comes together. Shape into a log, about 16cm long and 6cm wide, and press the remaining parmesan on top. Cut in half along the length, then halve each of those pieces again to create four wedge-like scones. Arrange the scones on the tray and bake for 10-12 mins until golden.
• If you're following the Healthy Diet Plan, reserve two of the scones for another day. Will keep covered for up to three days. Halve the remaining two and top with half the goat's cheese and half the tomato. Ladle half the soup into two bowls and serve with the scones. The remaining soup will keep chilled for up to three days.

CABBAGE-VEGETABLE SOUP

Steps:

• Halve leeks lengthwise; rinse thoroughly, pat dry, and cut into 1/2-inch slices. In a large Dutch oven or heavy pot, heat oil over medium-high. Add onion, carrots, and celery; cook, stirring occasionally, until softened, about 5 minutes. Add leeks and garlic and cook, stirring, until leeks begin to soften, 2 minutes. Add potato, broth, and bay leaves and bring to a boil. Stir in cabbage and season generously with salt and pepper.
• Return soup to a boil, then reduce to a rapid simmer. Cover and cook until vegetables are tender, 15 to 20 minutes. Remove from heat; stir in vinegar and thyme. Season with salt and pepper.

POTATO LEEK SOUP WITH CABBAGE

Steps:

• In a large pot, melt the butter on low heat.
• Add in your chopped onion and simmer until they start to turn translucent.
• Add in your leeks and garlic, stir, and cover.
• Simmer for 5-8 minutes or until the leeks are softened.
• Add the cabbage, stir, and let simmer covered another 5-8 minutes until soft.
• Add your potatoes, broth, thyme, and bay leaf. Bring to a boil.
• Turn the heat down and simmer covered until potatoes are cooked (15-20 minutes depending on the size of your potatoes).
• Add salt and pepper as desired.