Baguettes (French bread)
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Cabbage soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp olive oil
- 100g celeryfinely chopped
- 100g leekschopped
- 2 long shallotsfinely sliced
- 3 thyme sprigsleaves chopped
- 2 garlic clovesminced
- 200g ripe tomatoesroughly chopped
- 1 tsp tomato purée
- 1.2L vegetable stock(vegan)
- 2 carrotspeeled and sliced into ½cm-thick rounds
- 350g savoy cabbageroughly chopped into 3cm pieces
- 15g fresh dillfinely chopped
- juice of ½ a lemonplus wedges to serve
Nutrition: per serving
- kcal114
- fat4g
- saturates0.5g
- carbs11.3g
- sugars7.5g
- fibre7.7g
- protein4.3g
- salt0.89g
Method
step 1
Heat the olive oil in a large saucepan over a medium heat. Add the celery, leeks, shallots and thyme to the pan, then cook for 5-6 mins stirring occasionally until softened. Add the garlic and continue cooking for 1 min.
step 2
Add the tomatoes to the pan, cook for 3-4 mins until broken down slightly, add the tomato purée and continue cooking for 1 min.
step 3
Pour in the stock, stir and add the carrots. Turn the heat up to high and bring to the boil, then turn the heat back down to medium. Simmer for 5 mins.
step 4
Add the chopped cabbage and cook for 6-8 mins until softened.
step 5
Stir in ½ the chopped dill, a big squeeze of lemon and season.
step 6
Ladle into bowls, serve with lemon wedges and sprinkle over the remaining dill.
