POTATO, LEEK, AND CABBAGE SOUP
Prepare this delicious and hearty winter soup to keep you warm with economical ingredients: potatoes, leeks, and cabbage. Vegan-friendly and gluten-free.
Provided by Anita Jacobson
Categories Soup
Time 1h50m
Number Of Ingredients 10
Steps:
- Heat olive oil in a large soup pot over medium-high heat. Sauté green part of the leeks and cook until soft, about 15 minutes. Add the white part of the leeks and continue cooking until soft and golden, another 5 minutes.
- Add cabbage and garlic, mix and stir occasionally until cabbage wilts and begins to caramelize. About 15 minutes.
- Add potato, vegetable stock, water, Italian seasoning, salt, and pepper. Bring the soup to a boil, then lower the heat to a simmer, partially cover the pot, and cook until the potato is very tender and starts to fall apart. About 45 minutes.
- Turn off the heat. Serve the soup immediately. Optionally, you can puree the soup with a blender to create a smooth velvety soup.
CREAMY CABBAGE, LEEK AND POTATO SOUP
To make this thick and hearty soup we've puréed cabbage, potato and a little cream together, then stirred in crumbled bacon and leeks sautéed in butter.
Provided by Lynne Webb
Categories Soups
Time 1h
Number Of Ingredients 12
Steps:
- Melt 1 tablespoon of the butter in a stockpot over medium heat. Add the garlic and sauté until fragrant, 2 minutes. Add the cabbage and continue cooking until slightly softened, then season with salt and pepper.
- Add the potatoes, chicken broth, bay leaf and vinegar. Cover the pot and bring the soup to a rapid simmer. Continue cooking, stirring occasionally, until the cabbage is very soft, 25 to 30 minutes.
- While the cabbage is cooking, heat the remaining 2 tablespoons of butter in a separate pan over medium heat. Add the leeks and cook, stirring often, until tender and sweet, 5 to 6 minutes. Season to taste with salt and pepper and set aside.
- Once the cabbage is done cooking, remove the bay leaf and add the milk and cream. Purée the mixture using a hand-held or conventional blender. Note: If using a conventional blender, you should allow the soup to cool a bit first, then purée it in small batches.
- Stir the leeks and crumbled bacon into the puréed soup, taste and adjust the seasoning as needed. Serve immediately.
CARROT, POTATO, AND CABBAGE SOUP
This is an extremely easy soup to make. It freezes very well, so you can double or triple the recipe and keep it in the freezer.
Provided by Dan Ladouceur
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Combine the carrots, potatoes, onion, cabbage, garlic, chicken stock, olive oil, thyme, basil, parsley, salt, and pepper in a stock pot over medium-high heat; bring to a simmer and cook until the carrots are tender, about 20 minutes. Transfer to a blender in small batches and blend until smooth.
Nutrition Facts : Calories 160.8 calories, Carbohydrate 31.3 g, Cholesterol 0.7 mg, Fat 3.1 g, Fiber 4.7 g, Protein 3.8 g, SaturatedFat 0.6 g, Sodium 1195.9 mg, Sugar 4.8 g
POTATO LEEK SOUP WITH CABBAGE
This soup is a delicious but healthy comfort food for a cold winter day! Fairly simple to prepare, it is great for a weeknight dinner, or to keep in the fridge for lunch. I haven't tried freezing it, but it keeps several days in the fridge. It does thicken up, especially as it chills, so for a thinner soup, increase the broth by another cup or so.
Provided by Erin KG
Categories Clear Soup
Time 45m
Yield 8 cups, 6 serving(s)
Number Of Ingredients 11
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.
CABBAGE, LEEK, AND BROCCOLI SOUP
Just a nice, warming soup - great for diets! Garnish with parsley.
Provided by Gail Gordon
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 43m
Yield 2
Number Of Ingredients 8
Steps:
- Heat oil in a saucepan over medium heat. Add onion and leek; cook and stir until translucent, about 5 minutes. Stir in potato, broccoli, and cabbage. Reduce heat to medium-low and cook, stirring occasionally, until softened, 3 to 5 minutes.
- Pour vegetable broth into the saucepan. Bring to a boil; reduce heat and simmer until vegetables are tender, about 15 minutes. Season with salt and pepper.
Nutrition Facts : Calories 255 calories, Carbohydrate 42.7 g, Fat 7.7 g, Fiber 7 g, Protein 5.9 g, SaturatedFat 1 g, Sodium 567.2 mg, Sugar 11.1 g
CABBAGE & LEEK SOUP
Cabbage Soup? Yes! You won't believe how good this is. This can easily be served at a dinner party too. So good.
Provided by evelynathens
Categories Greens
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 394.3, Fat 17.3, SaturatedFat 6.9, Cholesterol 35.4, Sodium 493.8, Carbohydrate 46.6, Fiber 6.6, Sugar 11.7, Protein 13.3
CABBAGE AND POTATO SOUP
I got this recipe from a friend who found it in the Canadian Living magazine. It is my "special soup" that I serve on special occasions and to guests . Everyone loves it.
Provided by Dotty2
Categories Lunch/Snacks
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, heat broth over medium heat.
- Add cabbage and potatoes.
- Cover and simmer about 10 minutes until potatoes are tender.
- In a large skillet, over medium heat melt butter.
- Add leeks and cook until tender.
- Stir in flour (into leek mixture) and cook 2-3 minutes.
- Add 1 cup half and half to the broth mixture.
- Add leek mixture to broth mixture.
- Add remaining ingredients.
- Stir in remaining 2 cups half and half.
- Cook over low heat 10-15 minutes.
POTATO, LEEK & CABBAGE SOUP
A perfect soup for a cold autumn or winter evening. It's savory, filling & easy on the pocketbook. Don't let the cabbage scare you away. It gives this soup texture and just a hint of flavor.
Provided by CandCrew
Time 4h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Combine chicken broth, potatoes, cabbage, leek, onion & carrots in a 4 qt slow cooker. If you are using polish sausage, also add at this time.
- Stir in salt, pepper, caraway seeds & bay leaf.
- Cover & cook on low 8-10 hours or 4-5 hours on high.
- Remove & discard bay leaf.
- Combine some liquid from slow cooker with sour cream in a small bowl.
- Add mixture to slow cooker; stir.
- If using bacon instead of polish sausage, stir in bacon.
Nutrition Facts : Calories 521.9, Fat 39, SaturatedFat 13.9, Cholesterol 61.4, Sodium 1557.8, Carbohydrate 27.4, Fiber 4.1, Sugar 4.9, Protein 15.5
POTATO, LEEK AND CABBAGE SOUP
A blend of leeks, cabbage, potatoes, carrots and herbs that is hearty, healthy and tasty...just right for a cold winter day.
Provided by CN47165
Categories Vegetable
Time 40m
Yield 8 bowls, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, saute the sliced leeks in butter for approximately 3-5 minutes, until softened. Add the cabbage, and continue to saute until the cabbage is tender. Add chicken stock, potatoes and and carrots, along with about 1 tsp parsley and 1/2-1 tsp thyme. Bring to a gentle boil, then reduce heat and simmer for 20 minutes, or until all vegetables are soft.
- Using an immersion blender, partially puree the soup for a creamy texture, although I prefer to leave some larger pieces as well. Salt and pepper to taste. (For a more formal presentation, puree until completely smooth, swirl in creme fraiche, and add a topping of crispy frizzled leeks).
Nutrition Facts : Calories 380.1, Fat 14.3, SaturatedFat 8, Cholesterol 35.9, Sodium 423.5, Carbohydrate 55.8, Fiber 7.7, Sugar 12.6, Protein 10.3
POTATO & SAVOY CABBAGE SOUP WITH BACON
A warming, hearty soup with that takes just 20 minutes to make
Provided by Good Food team
Categories Dinner, Lunch, Side dish, Soup, Starter, Supper
Time 20m
Number Of Ingredients 9
Steps:
- Chop the onion, carrot, celery and garlic in a food processor. Heat the oil over a medium heat in a large saucepan. Add the vegetables and potatoes, season well, then reduce the heat and cover the pan. Gently cook for about 5 mins until starting to soften, then add the stock, turn up the heat and bring to the boil. Simmer for 5 mins more, or until all the vegetables are tender.
- While the soup is cooking, grill or fry the bacon until crisp, then cut into strips. Shred the cabbage, discarding the core.
- Whizz the soup in the food processor until smooth, then return to the pan and add the cabbage. Simmer for a few mins until the cabbage is just tender, then season to taste and serve scattered with the bacon.
Nutrition Facts : Calories 336 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 2.61 milligram of sodium
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