Potato, Leek and Cabbage Soup

It’s getting spring-y here, but before we go all asparagus and strawberry crazy, I wanted to share a quick and easy belly warming soup recipe with you. The soup uses some of your favourite late winter veg, so the perfect time for now. The preparation is very easy and involves my beloved stick blender. The result is a creamy soup, which topped with some good olive oil and dry roasted chickpeas makes for a great starter or a hearty dinner (serve with fresh sourdough bread).


Here is what you need for 2-3 servings:

500 g potatoes, cubed

3 medium stalks of leek

1 small savoy cabbage

2 tbsp canola oil

3-4 cups of vegetable stock or water

salt & pepper to taste

splash of olive oil to serve

Wash the leeks, maybe discard the outer peel, then cut them into piece of about 3-4 centimetres. In a big pot, heat the canola oil over medium heat. Add the leeks and fry them gently for a couple of minutes. Then add the cubed potatoes and let them get some colour for a few more minutes. Deglaze the veg with a cup of stock or water. Add some salt. Let it all come to a simmer, then add the other cup, simmer again, add the last cup.

In the meantime, wash the savoy cabbage and cut its leaves into stripes. Add the cabbage stripes once the soup is simmering. Cover the pot and let it all simmer for about 7 or 8 minutes, until the potato cubes are soft (check with a fork). Once soft, turn off the heat and get your stick blender! Let the fun begin (I am getting waaaay to excited about this…), and puree the soup to your desired consistency. I love a very smooth finish, so I blend it quite well. Add salt to taste. Serve in a bowl, add some freshly cracked pepper, and finish with some good olive oil and dry roasted chickpeas. Enjoy!

How do you make the dry roasted chickpeas? 

Open a can of chickpeas, discard the water (or use to make meringues, pancakes,…), rinse them and pat them dry with paper kitchen towels. Then place the chickpeas on a lined baking tray. Add some herbs or spices of your liking and mix well. I used smoked paprika and chipotle chili for the ones that went into the soup, but you can experiment with different combinations (rosemary and lemon peel, cinnamon and paprika,…). Then put the tray into the oven (at about 200°C/Gas 6-7) for about 30 minutes, until the chickpeas are dried and crunchy. You have just made protein-rich croutons, congratulations! Use in soups, salads or as a snack.


This entry was published on 12. March 2016 at 15:51. It’s filed under Allgemein, Belly-warming, Food, Quick & Easy, Soups and tagged , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: