Cabbage Soup with Parsley Croutons
I’ve been growing my own food, and not just my usual windowsill herbs such as parsley, I’ve been growing lots of vegetables. In particular cabbage, swiss chard, spring onions, carrots and potatoes. It all started in November, when I purchased a Vegepod. And since then my little family and I have been reaping the rewards. One of my latest harvests was delicious dark green cabbage called pixie cabbage. We’ve enjoyed it steamed, buttered, fried – I’ll share the best recipe for that soon, and as a cabbage soup. I’ve also frozen portions of cabbage for future use.
How to Freeze Cabbage: Wash, stem and chop your cabbage. Blanch in salt water for five minutes – let the cabbage cool and then freeze. Blanching cleanses the cabbage and helps it keep its flavour, colour and texture.
The following cabbage soup is a hearty dish, that could easily be called a cabbage stew. The parsley croutons are crunchy and the prefect addition. Enjoy this dish all year round – but especially on cooler days when you feel like some heart warming healthy goodness. There’s a bit of prep involved when it comes to the cabbage, as I like to stem, wash and blanch the leaves before adding it to the dish. But otherwise its a very simple potato and onion based soup. In fact its so simple and tasty – you could enjoy it without the cabbage! Or adapt it to what ever vegetables you love, or have in your kitchen.
Cabbage Soup Recipe
- 1 white onion
- 1 carrot
- 1 – 2 celery sticks – depending on size
- 2 garlic cloves
- 1 tbsp olive oil
- Salt & pepper
- Small bunch of parsley
- 550g potatoes, washed, peeled, cut into small cubes
- 1l vegetable stock or you can use chicken stock
- 200g cabbage – I grew pixie cabbage, but you can use your favourite – savoy is a great choice.