Green Cabbage Soup

Green Cabbage Soup

Spring is here but it will take just a little more time until the fresh produce appears at the farmers' market.

Green Cabbage Soup

Adapted from Vegetable Soups from Deborah Madison's Kitchen by Deborah Madison


1 small green cabbage
2 Tbsp butter
1 large leek, thinly sliced
2 medium potatoes, coarsely diced
salt and pepper
yoghurt and parsley for garnish


Cut the cabbage into quarters, remove the cores and cut into thin slices. Boil the cabbage for about 1 minute, then drain and set aside.

In a soup pot, melt the butter and briefly fry the leek and potato. Add the cabbage, 1 tsp salt and 5 cups of water. Bring to the boil and simmer on low heat for about 20 minutes until the potato is tender. Serve with yoghurt and parsley.

1 comment:

Jeanne said...

This soup looks like spring with all that green!