Vegetarian Recipes - Cabbage and Leek Soup Recipe

  
 

Cabbage and Leek Soup Recipe

 

Ingredients

 

Serves 4

  • 1 lb/500 g Savoy cabbage, finely shredded

  • whites of 3 leeks, thinly-sliced

  • 2 tbsp butter

  • 2 cups/500 ml Vegetable Stock

  • 2 slices whole-wheat or rye bread, cut into small cubes

Method:

  1. Preheat the oven to 375°F/190°C/gas 5.

  2. Sauté the cabbage and leeks in the butter in a large saucepan over medium heat for 5 minutes.

  3. Pour in the stock and bring to a boil. Cover and simmer over low heat for 20 minutes.

  4. Toast the bread on an oiled baking sheet in the oven for 5-10 minutes, or until browned all over.

  5. Ladle the soup into serving bowls and garnish with the croutons. Serve hot.