Cabbage soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 1 tbsp olive oil
- 100g celery, finely chopped
- 100g leeks, chopped
- 2 long shallots, finely sliced
- 3 thyme sprigs, leaves chopped
- 2 garlic cloves, minced
- 200g ripe tomatoes, roughly chopped
- 1 tsp tomato purée
- 1.2L vegetable stock (vegan)
- 2 carrots, peeled and sliced into ½cm-thick rounds
- 350g savoy cabbage, roughly chopped into 3cm pieces
- 15g fresh dill, finely chopped
- juice of ½ a lemon, plus wedges to serve
Method
- STEP 1
Heat the olive oil in a large saucepan over a medium heat. Add the celery, leeks, shallots and thyme to the pan, then cook for 5-6 mins stirring occasionally until softened. Add the garlic and continue cooking for 1 min.
- STEP 2
Add the tomatoes to the pan, cook for 3-4 mins until broken down slightly, add the tomato purée and continue cooking for 1 min.
- STEP 3
Pour in the stock, stir and add the carrots. Turn the heat up to high and bring to the boil, then turn the heat back down to medium. Simmer for 5 mins.
- STEP 4
Add the chopped cabbage and cook for 6-8 mins until softened.
- STEP 5
Stir in ½ the chopped dill, a big squeeze of lemon and season.
- STEP 6
Ladle into bowls, serve with lemon wedges and sprinkle over the remaining dill.
