Cabbage Leek And Broccoli Soup Recipes

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SAUTEED LEEKS AND CABBAGE



Sauteed Leeks and Cabbage image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 0

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.

CABBAGE, LEEK, AND BROCCOLI SOUP



Cabbage, Leek, and Broccoli Soup image

Just a nice, warming soup - great for diets! Garnish with parsley.

Provided by Gail Gordon

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cabbage Soup Recipes

Time 43m

Yield 2

Number Of Ingredients 8

1 tablespoon olive oil
1 onion, thinly sliced
1 leek, thinly sliced
1 potato, cubed
½ cup broccoli florets
⅓ cup shredded cabbage
2 cups vegetable broth
salt and freshly ground black pepper to taste

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.

Nutrition Facts : Calories 255 calories, Carbohydrate 42.7 g, Fat 7.7 g, Fiber 7 g, Protein 5.9 g, SaturatedFat 1 g, Sodium 567.2 mg, Sugar 11.1 g

POTATO LEEK SOUP WITH CABBAGE



Potato Leek Soup With Cabbage image

This soup is a delicious but healthy comfort food for a cold winter day! Fairly simple to prepare, it is great for a weeknight dinner, or to keep in the fridge for lunch. I haven't tried freezing it, but it keeps several days in the fridge. It does thicken up, especially as it chills, so for a thinner soup, increase the broth by another cup or so.

Provided by Erin KG

Categories     Clear Soup

Time 45m

Yield 8 cups, 6 serving(s)

Number Of Ingredients 11

3 tablespoons butter
1/2 white onion, chopped
3 leeks, white and light green parts only, chopped
1 -2 garlic clove, minced
1/2 head cabbage, chopped
2 -3 medium yukon gold potatoes, chopped
4 cups vegetable broth
1 -2 teaspoon dried parsley or 1 -2 teaspoon fresh parsley
2 -3 teaspoons dried thyme or 2 -3 teaspoons fresh thyme
1 -2 bay leaf
salt and pepper

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, POTATO AND LEEK SOUP



Cabbage, Potato and Leek Soup image

Here's a warming, economical soup that combines cabbage with leeks, potatoes and plenty of black pepper. The potatoes melt slightly into the broth, making the texture silky, lush and even a bit sexy (at least as far as cabbage goes).

Provided by Melissa Clark

Categories     dinner, soups and stews, appetizer

Time 1h20m

Yield 4 servings

Number Of Ingredients 10

6 tablespoons unsalted butter
3 medium leeks, white and light green parts, thinly sliced
8 cups shredded cabbage
2 garlic cloves, finely chopped
2 medium russet potatoes, peeled and diced
2 cups chicken or vegetable stock
2 1/2 teaspoons kosher salt
2 thyme branches
1/2 teaspoon black pepper
Grated Parmigiano-Reggiano, to serve

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.

Nutrition Facts : @context http, Calories 360, UnsaturatedFat 6 grams, Carbohydrate 42 grams, Fat 19 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 11 grams, Sodium 1065 milligrams, Sugar 10 grams, TransFat 1 gram

CABBAGE & LEEK SOUP



Cabbage & Leek Soup image

Cabbage Soup? Yes! You won't believe how good this is. This can easily be served at a dinner party too. So good.

Provided by evelynathens

Categories     Greens

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 small cabbage, cored and chopped fine
6 slices bacon, chopped
1 large leek, white and green parts,chopped,washed thoroughly,and patted dry
1/4 cup all-purpose flour
2 large potatoes, peeled and diced
1 liter chicken stock
2 carrots, chopped
1/4 cup dry white wine
1 tablespoon sugar
1 teaspoon caraway seed
1 cup half-and-half
1/4 cup chopped dill

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.

Nutrition Facts : Calories 394.3, Fat 17.3, SaturatedFat 6.9, Cholesterol 35.4, Sodium 493.8, Carbohydrate 46.6, Fiber 6.6, Sugar 11.7, Protein 13.3

LEEK & BROCCOLI SOUP WITH CHEESY SCONES



Leek & broccoli soup with cheesy scones image

Support good gut health and digestion with brassica vegetables, like broccoli. Serve a bowl of broccoli goodness with cheesy scones using this recipe

Provided by Sara Buenfeld

Categories     Lunch

Time 50m

Yield Serves 4 (2 people over 2 days)

Number Of Ingredients 14

375g leeks, thinly sliced
400g potatoes, peeled and cut into medium chunks
2 garlic cloves, chopped
2 tsp vegetable bouillon powder
340g broccoli, roughly chopped
250ml milk
165g plain wholemeal flour
1 tsp baking powder
20g parmesan or vegetarian alternative, finely grated
1 tsp mustard powder
100ml milk
½ tbsp olive oil
65g soft goat's cheese
4 tomatoes, sliced, to serve

Steps:

  • Tip the leeks, potatoes and garlic into a large pan with the bouillon. Pour over 800ml boiling water, stir well, cover and simmer for 15 mins.
  • Add the broccoli to the pan, then cover and cook for 5 mins more until just tender. Blitz with a hand blender until smooth, then pour in the milk and blitz again. Add a little stock if the soup looks too thick.
  • To make the scones, heat the oven to 220C/200C fan/gas 7 and line a baking tray with baking parchment. Put the flour and baking powder in a bowl with the all but 1 tbsp of the parmesan and all the mustard powder. Gradually add the milk and oil, stirring with a cutlery knife until the mixture comes together. Shape into a log, about 16cm long and 6cm wide, and press the remaining parmesan on top. Cut in half along the length, then halve each of those pieces again to create four wedge-like scones. Arrange the scones on the tray and bake for 10-12 mins until golden.
  • If you're following the Healthy Diet Plan, reserve two of the scones for another day. Will keep covered for up to three days. Halve the remaining two and top with half the goat's cheese and half the tomato. Ladle half the soup into two bowls and serve with the scones. The remaining soup will keep chilled for up to three days.

Nutrition Facts : Calories 411 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 20 grams protein, Sodium 0.8 milligram of sodium

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