To make the cabbage soup more flavourful, quarter the cabbage and place it in a roasting tray with a bit of olive oil, salt and pepper, then roast it at 200°C, gas mark 6, for approx. 20-30 minutes or until the edges turn golden
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 25 minutes |
| Serves | 4 |
| Cuisine | Other |
| Diet | Vegan |
| Preparation | Easy |
| Calories | 253 |
| Fat | 20.5g |
| Saturates | 5.4g |
| Protein | 4.4g |
| Carbs | 22.5g |
| Sugars | 7.9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPeel and finely slice the red onion. Roughly chop the celery. Mince the garlic. Dice the potatoes. Finely slice the purple cabbage.
In a large pot, heat 2 tbsps of olive oil over a medium heat. Add the onion and garlic. Sauté until the onion is soft and translucent. Stir in the potatoes and purple cabbage. Cook for a few minutes until the cabbage begins to wilt. Pour in the vegetable stock and add the bay leaf and thyme. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for approx. 20-25 minutes, or until the potatoes are tender. Remove the bay leaf from the soup.
Using an immersion blender or a regular blender, purée the soup until it’s smooth and creamy. If using a regular blender, allow the soup to cool slightly before blending and work in batches, if necessary. Season the soup with salt and pepper.
Heat 2 tbsps of oil in a small pan over a medium heat. Add the sunflower seeds and fry for approx. 30 seconds, or until golden and toasted.
Finely slice the radishes.
Ladle the soup into bowls and top with radishes, toasted sunflower seeds, edible flowers and parsley.
