Best Cabbage Leek Vegetable Soup Recipes

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POTATO LEEK SOUP WITH CABBAGE



Potato Leek Soup With Cabbage image

This soup is a delicious but healthy comfort food for a cold winter day! Fairly simple to prepare, it is great for a weeknight dinner, or to keep in the fridge for lunch. I haven't tried freezing it, but it keeps several days in the fridge. It does thicken up, especially as it chills, so for a thinner soup, increase the broth by another cup or so.

Provided by Erin KG

Categories     Clear Soup

Time 45m

Yield 8 cups, 6 serving(s)

Number Of Ingredients 11

3 tablespoons butter
1/2 white onion, chopped
3 leeks, white and light green parts only, chopped
1 -2 garlic clove, minced
1/2 head cabbage, chopped
2 -3 medium yukon gold potatoes, chopped
4 cups vegetable broth
1 -2 teaspoon dried parsley or 1 -2 teaspoon fresh parsley
2 -3 teaspoons dried thyme or 2 -3 teaspoons fresh thyme
1 -2 bay leaf
salt and pepper

Steps:

  • 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.
  • Add your potatoes, broth, thyme, and bay leaf. 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 salt and pepper as desired.

CABBAGE-VEGETABLE SOUP



Cabbage-Vegetable Soup image

This winter soup is well-spiced and full of nourishing vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 45m

Number Of Ingredients 13

2 medium leeks, white and light green parts only
1 tablespoon extra-virgin olive oil
1 medium yellow onion, diced small
2 medium carrots, diced small
2 celery stalks, diced small
2 garlic cloves, minced
1 medium Yukon Gold potato, peeled and diced small
6 cups low-sodium chicken broth
2 bay leaves
1/2 head (1 1/2 pounds) green cabbage, cored and thinly sliced
Coarse salt and ground pepper
2 teaspoons white vinegar
1 tablespoon chopped fresh thyme leaves

Steps:

  • Halve leeks lengthwise; rinse thoroughly, pat dry, and cut into 1/2-inch slices. In a large Dutch oven or heavy pot, heat oil over medium-high. Add onion, carrots, and celery; cook, stirring occasionally, until softened, about 5 minutes. Add leeks and garlic and cook, stirring, until leeks begin to soften, 2 minutes. Add potato, broth, and bay leaves and bring to a boil. Stir in cabbage and season generously with salt and pepper.
  • Return soup to a boil, then reduce to a rapid simmer. Cover and cook until vegetables are tender, 15 to 20 minutes. Remove from heat; stir in vinegar and thyme. Season with salt and pepper.

CABBAGE & LEEK SOUP



Cabbage & Leek Soup image

Cabbage Soup? Yes! You won't believe how good this is. This can easily be served at a dinner party too. So good.

Provided by evelynathens

Categories     Greens

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 small cabbage, cored and chopped fine
6 slices bacon, chopped
1 large leek, white and green parts,chopped,washed thoroughly,and patted dry
1/4 cup all-purpose flour
2 large potatoes, peeled and diced
1 liter chicken stock
2 carrots, chopped
1/4 cup dry white wine
1 tablespoon sugar
1 teaspoon caraway seed
1 cup half-and-half
1/4 cup chopped dill

Steps:

  • In a large pan of boiling, salted water, blanch cabbage for 2 minutes and drain.
  • Cook bacon in a large saucepan over moderate heat until crisp.
  • Add leek and cook, stirring, until softened.
  • Stir in flour and cook, stirring, for 3 minutes.
  • Add stock in a thin stream, stirring constantly, and stir in cabbage, carrots, potatoes, wine, sugar and caraway.
  • Bring to a boil and simmer, covered, until vegetables are tender, 30-40 minutes.
  • Puree soup in batches in blender until smooth and return to pan.
  • Stir in half and half and simmer, stirring occasionally, for 15 minutes.
  • Stir in dill and season to taste.

Nutrition Facts : Calories 394.3, Fat 17.3, SaturatedFat 6.9, Cholesterol 35.4, Sodium 493.8, Carbohydrate 46.6, Fiber 6.6, Sugar 11.7, Protein 13.3

CABBAGE, POTATO AND LEEK SOUP RECIPE - (3.6/5)



Cabbage, Potato and Leek Soup Recipe - (3.6/5) image

Provided by mirelsonp

Number Of Ingredients 9

6 tablespoons unsalted butter
3 medium leeks, white and light green parts, thinly sliced 8 cups shredded cabbage
2 garlic cloves, finely chopped
2 medium russet potatoes, peeled and diced
2 cups chicken or vegetable stock
2 1/2 teaspoons kosher salt
2 thyme branches
1/2 teaspoon black pepper
Grated Parmigiano-Reggiano, to serve

Steps:

  • 1. Melt the butter in a large pot over medium-high heat, add the leeks and cook until soft and golden around the edges, 5 to 7 minutes. Add the cabbage and garlic and cook, stirring occasionally, until cabbage begins to caramelize, about 10 minutes. 2. Stir in potatoes, stock, 4 cups water, salt and thyme. Bring soup to a simmer and cook, partly covered, until potatoes begin to fall apart, 45 to 50 minutes. Add more water, as needed, to reach the desired consistency. Season with black pepper and serve, topped with cheese.

CABBAGE, POTATO AND LEEK SOUP



Cabbage, Potato and Leek Soup image

Here's a warming, economical soup that combines cabbage with leeks, potatoes and plenty of black pepper. The potatoes melt slightly into the broth, making the texture silky, lush and even a bit sexy (at least as far as cabbage goes).

Provided by Melissa Clark

Categories     dinner, soups and stews, appetizer

Time 1h20m

Yield 4 servings

Number Of Ingredients 10

6 tablespoons unsalted butter
3 medium leeks, white and light green parts, thinly sliced
8 cups shredded cabbage
2 garlic cloves, finely chopped
2 medium russet potatoes, peeled and diced
2 cups chicken or vegetable stock
2 1/2 teaspoons kosher salt
2 thyme branches
1/2 teaspoon black pepper
Grated Parmigiano-Reggiano, to serve

Steps:

  • Melt the butter in a large pot over medium-high heat, add the leeks and cook until soft and golden around the edges, 5 to 7 minutes. Add the cabbage and garlic and cook, stirring occasionally, until cabbage begins to caramelize, about 10 minutes.
  • Stir in potatoes, stock, 4 cups water, salt and thyme. Bring soup to a simmer and cook, partly covered, until potatoes begin to fall apart, 45 to 50 minutes. Add more water, as needed, to reach the desired consistency. Season with black pepper and serve, topped with cheese.

Nutrition Facts : @context http, Calories 360, UnsaturatedFat 6 grams, Carbohydrate 42 grams, Fat 19 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 11 grams, Sodium 1065 milligrams, Sugar 10 grams, TransFat 1 gram

CABBAGE, LEEK & VEGETABLE SOUP



Cabbage, Leek & Vegetable Soup image

I came up with this low-carb, healthy recipe after looking around my pantry and refrigerator. I had some extra leek and cabbage leftover from the holidays, so I put them to good use. This hearty soup consists of ingredients that reminded me of vegetable soup that my Grandma used to make!

Provided by Lisa Pekala

Categories     Vegetable Soup

Time 55m

Number Of Ingredients 11

3 box chicken broth, or make your own
1 can(s) corn
1 can(s) green beans, cut
1 can(s) diced tomatoes
1 can(s) tomato sauce
1/2 cabbage, cut up
1/2 leek, cut up
3 potatoes, peeled, cut into bite sized pieces
3 carrots, cut into small pieces
1 stalk(s) celery, cut up into small pieces
salt and pepper, to taste

Steps:

  • 1. In a large stockpot, put all ingredients.
  • 2. Cook until all vegetables are soft, about 40 minutes.

POTATO, LEEK & CABBAGE SOUP



Potato, Leek & Cabbage Soup image

A perfect soup for a cold autumn or winter evening. It's savory, filling & easy on the pocketbook. Don't let the cabbage scare you away. It gives this soup texture and just a hint of flavor.

Provided by CandCrew

Time 4h15m

Yield 6-8 serving(s)

Number Of Ingredients 12

4 cups chicken broth
3 potatoes, peeled & diced
1 1/2 cups chopped cabbage
1 leek, diced, can include the green part for color
1 onion, chopped
2 carrots, peeled & chopped
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon caraway seed
1 bay leaf
1/2 cup sour cream
1 lb bacon, cooked & crumbled or 1 lb Polish sausage, diced

Steps:

  • Combine chicken broth, potatoes, cabbage, leek, onion & carrots in a 4 qt slow cooker. If you are using polish sausage, also add at this time.
  • Stir in salt, pepper, caraway seeds & bay leaf.
  • Cover & cook on low 8-10 hours or 4-5 hours on high.
  • Remove & discard bay leaf.
  • Combine some liquid from slow cooker with sour cream in a small bowl.
  • Add mixture to slow cooker; stir.
  • If using bacon instead of polish sausage, stir in bacon.

Nutrition Facts : Calories 521.9, Fat 39, SaturatedFat 13.9, Cholesterol 61.4, Sodium 1557.8, Carbohydrate 27.4, Fiber 4.1, Sugar 4.9, Protein 15.5

CABBAGE, LEEK, AND BROCCOLI SOUP



Cabbage, Leek, and Broccoli Soup image

Just a nice, warming soup - great for diets! Garnish with parsley.

Provided by Gail Gordon

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cabbage Soup Recipes

Time 43m

Yield 2

Number Of Ingredients 8

1 tablespoon olive oil
1 onion, thinly sliced
1 leek, thinly sliced
1 potato, cubed
½ cup broccoli florets
⅓ cup shredded cabbage
2 cups vegetable broth
salt and freshly ground black pepper to taste

Steps:

  • Heat oil in a saucepan over medium heat. Add onion and leek; cook and stir until translucent, about 5 minutes. Stir in potato, broccoli, and cabbage. Reduce heat to medium-low and cook, stirring occasionally, until softened, 3 to 5 minutes.
  • Pour vegetable broth into the saucepan. Bring to a boil; reduce heat and simmer until vegetables are tender, about 15 minutes. Season with salt and pepper.

Nutrition Facts : Calories 255 calories, Carbohydrate 42.7 g, Fat 7.7 g, Fiber 7 g, Protein 5.9 g, SaturatedFat 1 g, Sodium 567.2 mg, Sugar 11.1 g

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