Leek, Cabbage and Potato Spring Soup
A delicious soup that highlights gorgeous spring seasonal veg
Ingredients
- 2-3 tablespoons butter
- Small white onion, chopped
- A couple of leeks, white and light green parts only, chopped
- Bunch of wild garlic roughly chopped or 2 garlic cloves, minced
- 1⁄2 head cabbage, chopped
- 2 -3medium potatoes, chopped
- 1ltr Vegetable stock
- Bunch of fresh coriander, you can use parsley if you prefer.
- Bunch of fresh thyme
- 1-2 bay leaves
- Salt and pepper
Method
- In a large pot, melt the butter on low heat.
- Add in your chopped onion and simmer until they start to turn translucent.
- Add in your leeks and garlic, stir, and cover.
- Simmer for 5-8 minutes or until the leeks are softened.
- Add the cabbage, stir, and let simmer covered another 5-8 minutes until soft.
- Tie your bay leaf and thyme together
- Add your potatoes, broth, thyme, and bay leaf.
- Add a pinch of sea salt and black pepper
- Bring to a boil.
- Turn the heat down and simmer covered until potatoes are cooked (15-20 minutes depending on the size of your potatoes).
- Add coriander/parsley
- Taste and season with salt and pepper
Nutritional Value of Leeks
- Health Benefits
- Naturally fat-free
- Naturally low in calories
- Naturally high in fibre
- A high protein food as 29% of its calories come from protein
- High in vitamin B6, which contributes to the reduction of tiredness and fatigue.
- A source of folate
- A source of vitamin C
Health Benefits of cabbage
- A source of vitamin B1 (thiamine) which contributes to normal function of the heart.
- A source of folate which contributes to the reduction of tiredness and fatigue.
- High in vitamin C
- High in protein as 36% of its calories comes from protein
- Naturally low in fat
- Naturally low in calories
- Naturally high in fibre
