Best 7 Cabbage Leek Vegetable Soup Recipes

CABBAGE & LEEK SOUP

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.

CABBAGE-VEGETABLE SOUP

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 & VEGETABLE SOUP

Steps:

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

CABBAGE, POTATO AND LEEK SOUP

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.

BAVARIAN LEEK & CABBAGE SOUP

Steps:

• 1. Heat oil in a large pot over medium heat. Add leeks, carrots, celery, and caraway seeds. Cover and cook, stirring occasionally, for 10 minutes.
• 2. Add broth, lager, cabbage, potatoes and bay leaves; cover and bring to a boil. Uncover, reduce heat and simmer for 10 minutes.
• 3. Stir in greens and sausage and cook, stirring occasionally, until the potatoes are tender, 10 to 15 minutes more. Season with salt and pepper. Discard bay leaves. Ladle into bowls and top each with 1 Tbsp. sour cream and parsley, if desired.

POTATO LEEK SOUP WITH CABBAGE

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, LEEK, AND BROCCOLI SOUP

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.