Spring chowder

  • serves 4
  • Easy

Comforting chowder bursting with the flavours of spring cabbage, garlic, onion and topped with feta. This fresh alternative to seafood chowder is on the table in just 15 minutes.



  • onion 1 large, finely chopped
  • garlic 1 clove, crushed
  • olive oil
  • spring cabbage 500g, finely shredded
  • chicken or vegetable stock 1.5 litres
  • parsley 1 small bunch, chopped
  • feta 100g, crumbled


  • Step 1

    Fry the onion and garlic in olive oil until soft but not coloured – this will take about 5 minutes. Add the cabbage, stock and parsley and bring to a simmer, cook for 5 minutes or until the cabbage is soft.

    Season well. Serve in deep bowls with the feta stirred through.

Nutritional Information

  • Kcals 280
  • Carbs 11.8g
  • Protein 21.3g
  • Fat 16.9g
  • Salt 0.25g
  • Saturates 4.3g
  • Fibre 4.1g