Cabbage Soup Recipes

Soup Fresh From the Cabbage Patch

One of the things about getting a veg box is that you get the veg just as nature intended. It hasn’t been chopped into a precise shape or squeezed into plastic with all the air sucked out.

We’re so used to seeing our veg packaged and looking ‘perfect’ on a supermarket shelf that when we see it in its natural state it almost looks weird. All furled out and supremely healthy, my cabbage stretched across the entire box.

I want to make the most of this lovely fresh cabbage so half of it will be used as the green part of a few meals and the other half will go in a soup.

My Cabbage Soup Recipe

Most of the soups I’ve made pretty much follow the same recipe: fry a chopped onion in butter until soft/golden, add the rest of the chopped vegetables (in this case half a cabbage) and steam/fry for about 5 minutes. Then add the stock (I use about a pint of stock made with a couple of teaspoons of swiss vegetable bouillon, which gives you two generous bowl fulls), season and simmer for about 20 minutes.

I add garlic to my soup before I whizz it up with a hand blender. When the soup is ready to be served I add a little sea salt, which really brings out the flavour, and scatter the top with grated cheese.

Now, I know that the words ‘cabbage’ and ‘soup’ probably don’t have you salivating, but this is one tasty soup! With the added cheese it is really filling so you don’t always need to eat it with bread.

More Cabbage Soup Recipes

If you fancy being a little more adventurous, here are some more cabbage soup recipe ideas:

What Nutrients are in Cabbage?

Cabbages are extremely nutritious. Their nutrients include: vitamins A, B1, B2, B6, C and K, calcium, magnesium, manganese and potassium. Cabbages are also an important source of fibre and phytochemicals reported to inhibit the growth of cancer.

With all this goodness, cabbage soup can give you a great vitamin boost.

Find out about the cabbage soup diet.