Cream of cabbage soup

    35 min

    This is one of the ways we enjoy cabbage and I tend to use the savoy cabbage as I find this far more flavourful than other cabbage varieties.


    Hampshire, England, UK
    10 people made this

    Serves: 6 

    • 2 tablespoons butter
    • 1/2 red onion, chopped
    • 1 clove garlic, minced
    • 2 sticks celery, sliced
    • 1 large savoy cabbage, finely chopped
    • 900ml vegetable stock
    • salt and pepper, to taste
    • 150ml single cream

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. In a saucepan over a medium heat, melt the butter and add the onion, garlic and celery. Cook and stir for a few minutes until soft. Add the remainder of the ingredients, except the cream, and allow to simmer gently for 20 minutes.
    2. Purée the soup using a hand-held liquidiser then add the cream and mix well. Serve hot in warmed bowls.

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