Soup of the week: Soup of savoy cabbage

Soup of the week: Soup of savoy cabbage

Green cabbage

Another week, another soup, today we are having soup of green cabbage or savoy cabbage. It was an absolute revelation to me when I first made it. I do prepare savoy cabbage once in a while, but usually one cabbage is much too big as the kids still aren’t very keen of it. So as I was looking for ideas for my next soup of the week, I found there in the fridge the second half of that cabbage waiting to be eaten. Green cabbage soup it was going to be! I made it into a very simple, surer easy soup and it was a great succes. I loved it, Pim loved and so did the kids! I did add some lardons to convince the boys I must say… but my daughter absolutely loved it straightaway.

Soup of green cabbage

Those little extras such as lardons, croutons, cheese and bread sticks are a good way to make the soup more attractive for the kids. For me as well actually, I love some croutons in my soup, or some cheese. As the enthusiasm for a type of soup grows I try to get the proportions a bit better, now I have to keep a close eye on the number of croutons that go into a tiny bowl of soup sometimes…

Soup of green cabbage

These are the other soup recipes from our Soup Challenge:

Soup of savoy cabbage

From at

Prep: Cook: Yield: 1 lTotal:


You'll Need...

  • Half a green cabbage
  • 1 shallot
  • 1 potato
  • 1 cube vegetable stock
  • tbsp of olive oil
  • 100 grams of lardons or another add on such croutons or a cream cheese with herbs or Boursin


  1. Cut up the shallot into pieces, not too small. Smaller pieces burn quite easily.
  2. Peel de potato and cut into 1 inch cubes.
  3. Give the leaves of the cabbage a good wash and cut them into strips. Leave out the bottom half of the thick midrib of the leaves.
  4. Add the olive oil to your pot and  fry first the shallot until she looks translucent. Then add the cabbage strips and the potato cubes, stir well and a add a little bit of water. Put the lid on the pot and let the vegetables stew for 5 to 10 minutes.
  5. When the cabbage leaves are starting to shrink because they are nearly cooked, you can add water so that the vegetables are just submerged.
  6. Add the vegetables stock cube as well and leave the soup to simmer for another 10 minutes, or until the potatoes and the cabbage are cooked through.
  7. In the mean time you can fry the lardons in a separate pan if you are going to use those.
  8. Take the soup of the stove and blend it. Now you can add some extra water if you think it is too thick. Personally I like soups not too thick.
  9. Taste, season some more with salt and pepper if you like and your soup is ready.
  10. Serve the lardons on the side so your kids can add them to the soup themselves, that is a fun thing to do and it leaves the lardons crispier to eat. If they eat their soup quickly enough of course!

Additional Notes

from More Than Just Carrots

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