Red Cabbage And Leek Soup Recipes

RED CABBAGE AND LEEK SOUP

Steps:

• Prepare the vegetables: Chop the leek, garlic, and cabbage.
• Heat the oil in a saucepan over medium heat.
• Add the leek and garlic, then sauté 3-4 min until softened.
• Grate the ginger and add it to the pan.
• Stir in the curry and cook 1 min with stirring.
• Lower to heat, then add the cabbage and cook 10 min with occasional stirring.
• Pour in the broth, bring it to a boil, cover and simmer until the cabbage is fully cooked, about 15 min.
• Add salt and pepper to taste.
• Take the pan off the heat, let it cool down a few minutes then purée the soup in a blender or food processor.
• Adjust the seasoning, then ladle the soup into bowls.
• Garnish with sour cream and chopped scallions, then serve (warm or at room temperature).

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.

SAUTEED LEEKS AND CABBAGE

Steps:

• Melt 2 tablespoons butter in a pot. Add 1 teaspoon crushed coriander seeds, 1/4 teaspoon dried dill and 2 sliced leeks; season with salt and pepper. Cover and cook over medium heat, stirring, until softened, 8 to 10 minutes. Add 1/2 head chopped cabbage. Cover and cook, stirring once, 10 minutes. Add 1/4 cup apple juice and 2 tablespoons cider vinegar. Simmer until reduced, 3 minutes.

RED CABBAGE AND LEEK SOUP

Steps:

• Prepare the vegetables: Chop the leek, garlic, and cabbage.
• Heat the oil in a saucepan over medium heat.
• Add the leek and garlic, then sauté 3-4 min until softened.
• Grate the ginger and add it to the pan.
• Stir in the curry and cook 1 min with stirring.
• Lower to heat, then add the cabbage and cook 10 min with occasional stirring.
• Pour in the broth, bring it to a boil, cover and simmer until the cabbage is fully cooked, about 15 min.
• Add salt and pepper to taste.
• Take the pan off the heat, let it cool down a few minutes then purée the soup in a blender or food processor.
• Adjust the seasoning, then ladle the soup into bowls.
• Garnish with soy preparation and chopped scallions, then serve (warm or at room temperature).

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.

RED CABBAGE SOUP

Steps:

• Heat the oil in a large heavy based saucepan on a medium/low heat.
• Add onion, celery, garlic, fennel and cardamom seeds. Gently fry until tender, starting to yellow and you start to smell the fragrance of the seeds.
• Add the vegetable stock and coconut milk. Bring to the boil.
• Add potatoes and red cabbage. Mix all the ingredients together and bring back to the boil. Cover, reduce heat to low and simmer for 20 minutes, until the cabbage is tender.
• Remove from heat and allow to cool until easy to handle. In batches add to a blender and blend until smooth.
• Serve hot with crusty bread.

CABBAGE SOUP

Steps:

• Heat the oil in a casserole pot over a low heat. Add the onion, celery and carrot, along with a generous pinch of salt, and fry gently for 15 mins, or until the veg begins to soften. If you're using pancetta, add it to the pan, turn up the heat and fry for a few mins more until turning golden brown. Tip in the cabbage and fry for 5 mins, then stir through the garlic, paprika and rosemary and cook for 1 min more.
• Tip the chopped tomatoes and stock into the pan. Bring to a simmer, then cook, uncovered, for 30 mins, adding the chickpeas for the final 10 mins. Season generously with salt and black pepper.
• Ladle the soup into six deep bowls. Serve with the shaved parmesan and crusty bread, if you like.

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.

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.

CARROT, POTATO, AND CABBAGE SOUP

Steps:

• Combine the carrots, potatoes, onion, cabbage, garlic, chicken stock, olive oil, thyme, basil, parsley, salt, and pepper in a stock pot over medium-high heat; bring to a simmer and cook until the carrots are tender, about 20 minutes. Transfer to a blender in small batches and blend until smooth.