Enjoy a delicious bowl of Vegetarian Cabbage and Leek Soup, packed with flavor and comfort. This cabbage leek soup is a classic meal soup, and this warming vegetarian soup is a perfect balance of a creamy yet savory flavor. And it's an easy recipe.
A deliciously filling soup on a cold day or a tasty lunch, this cabbage soup with leek is always a good choice.
A warming bowl of mealtime soup
Because both vegetables are real winter vegetables, this is a soup I eat a lot (and only) in the Winter. Alternated, of course, with Dutch split pea soup.
Creamy Cabbage Soup with Leek is an ideal choice for vegetarians and lovers of a tasty, hearty soup. It has many vegetables, and the creamy butter provides a wonderful softness. And this soup is also very budget-friendly. Serve this soup with a delicious garlic herb baguette for a filling evening meal.
So are you looking for a delicious (vegetarian) soup recipe? Here it is!
What do you need for a No Potato Leek and Cabbage Soup?
To prepare this Vegetarian Cabbage and Leek Soup, you will need the following ingredients. You can find the correct quantities in the recipe card at the bottom of the blog:
- Chinese Cabbage and Leek: The vegetables in this soup. Chinese cabbage is slightly sweet. Leek is spicy and has an onion and garlic flavor in one bite. The two give a delicious flavor combination.
- Cut the strips of leek and cabbage as small as possible. This makes the taste even better.
- Chinese cabbage is also known as Chinese leaf, Wombok or winter cabbage.
- Replace the Chinese cabbage with white cabbage or Savoy cabbage.
- Butter: Used to braise the cabbage and leek. The butter also gives the soup a creamy taste.
- Vegetable stock: Homemade vegetable stock is the best.
- No vegetable stock? Then use a stock cube and dissolve it in hot water.
- Vermicelli noodles: Usually curled vermicelli noodles used in soup. You can add coarse, medium or fine vermicelli noodles according to taste.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
RECIPE CARD
Ingredients
- ½ Chinese cabbage, washed, cut in thin slices
- 3 tablespoons butter, unsalted
- 3 tablespoons butter, unsalted
- 1 pound leek, washed, cut in thin slices
- 4½ cups vegetable stock
- salt and pepper, at taste
- 1 oz. vermicelli noodles
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Bring a large saucepan with water (about 1 inch / 2 cm) to the boil.
- Blanch the cabbage for 5 minutes.½ Chinese cabbage
- Rinse under cold running water and drain.
- Heat 3 tablespoons of butter in a large skillet over low heat.3 tablespoons butter
- Add the cabbage and stir so that it is coated with a layer of butter.
- Put the lid on the pan and cook, stirring frequently, for 15 minutes.
- Melt the remaining 3 tablespoons butter in a large saucepan over low heat.3 tablespoons butter
- Add the leeks, cover with a lid and cook, while you occasionally stir, about 5 minutes.1 pound leek
- Add the cooked cabbage and vegetable stock to the leek mixture. Bring to the boil and simmer for 40 minutes on medium heat.4½ cups vegetable stock
- Season to taste with salt and pepper.salt and pepper
- Add the vermicelli noodles to the soup, bring back to a boil and cook for 5 minutes on.1 oz. vermicelli noodles
Notes
- Chinese cabbage can also be replaced by white or Savoy cabbage.
- Chinese cabbage is also known as Chinese leaf, Wombok, or winter cabbage.
- Make the vegetable stock fresh. Here, you will find a delicious vegetable stock recipe.
- Cut the strips of leek and cabbage as small as possible. This makes the taste even tastier and more intense.
- Refrigerator: This soup cools down quickly. It can then be kept covered in the fridge for two days.
- Freezer: Allow the soup to cool rapidly and then store in an airtight container in the freezer for up to 2 months.
Nutrition
Leave a Reply