Ingredients Jump to Instructions ↓

  1. 4 1 lb/500 g Savoy cabbage, finely shredded

  2. whites of 3 leeks, thinly-sliced

  3. 2 tbsp butter

  4. 2 cups/500 ml Vegetable Stock

  5. 2 slices whole-wheat or rye bread, cut into small cubes

Instructions Jump to Ingredients ↑

  1. Method :

  2. Preheat the oven to 375°F/190°C/gas 5.

  3. Sauté the cabbage and leeks in the butter in a large saucepan over medium heat for 5 minutes.

  4. Pour in the stock and bring to a boil. Cover and simmer over low heat for 20 minutes.

  5. Toast the bread on an oiled baking sheet in the oven for 5-10 minutes, or until browned all over.

  6. Ladle the soup into serving bowls and garnish with the croutons. Serve hot.


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