Vegetarian Cabbage and Leek Soup
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.
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
Ingredients you need per step are listed below the step in Italic
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
1. Cabbage:
- 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
Calories: 251kcal | Carbohydrates: 23g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 1241mg | Fiber: 2g | Sugar: 7g | Vitamin A: 3178IU | Vitamin C: 16mg | Iron: 3mg
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