As usual my recipes are born from what I have in the fridge at the moment and, having these vegetables on hand, I put them together to make a tasty cabbage and potato soup. It’s a vegan and very light but flavorful and easy-to-make soup, ideal for warming up when it’s cold outside.
In fact this soup also contains celeriac but the title would have been too long. If you can’t find it you can simply use more celery stalks. Celeriac really gives a nice flavor to this dish, so I recommend using it if possible.
This soup is also ideal for a detox day and costs only 7 Weight Watchers points per serving, so it’s a perfect first course. Let’s prepare it.
You can find other light soups here:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Cooking time: 30 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: Autumn, Winter and Spring
Ingredients
In the Tips at the end of the recipe you’ll find advice on the type of cabbage you can use.
- 1 onion
- 1 stalk celery
- to taste spices (make a mix to your liking: thyme, rosemary, marjoram…)
- 2 tsp extra virgin olive oil (2 measuring teaspoons (10 ml))
- 1/2 cabbage
- 1 1/3 lb potatoes (about 600 g)
- 1/2 celeriac
- as needed vegetable broth
- to taste parsley
- to taste salt
- Points per serving = 7 WW points
Tools
- Knife
- Cutting board
- Pot
- Wooden spoon
- Peeler
Steps
First, clean all the vegetables and cut them into cubes. I leave the potatoes with all the skin on because it’s the most nutritious part, but I buy them organic.
Start by sautéing the onion and celery stalk with the oil and the ground spices.
Add the potatoes and the celeriac and let them take on some flavor for a few minutes, stirring often.
Cover just enough with vegetable broth, wait until it starts to boil and cook with the lid on for about 20 minutes over low heat.
Add the cabbage and, if necessary, more broth. Cover and simmer gently for another 15 minutes or until the cabbage is tender.
All that’s left is to adjust the salt and serve in a serving bowl with chopped parsley to garnish the plate.
Our cabbage and potato soup is ready. So tasty and comforting, and not only that: I find it very filling. At home this soup was approved by everyone and I was very happy since it was born from a total improvisation.
Let me know if you enjoyed it as much as I did. You can leave a comment below or show me a photo of your dish on Facebook.
Enjoy your meal!
by Giovanna Buono
Tips
I used a type of cabbage that I find here in the Netherlands called spitskool. I looked it up and in Italian it’s known as cavolo cappuccio cuore di bue. If you find it I recommend it! If it’s not available you can use white cabbage, Chinese cabbage, or savoy cabbage.
For the potatoes I use organic ones, leave the skin on and wash them very well with a brush. If you don’t like the skin, weigh them after peeling.
If you can’t find celeriac you can simply use 4 extra celery stalks.
The cabbage and potato soup keeps in the fridge for a few days and can be frozen in suitable containers for 3-4 months.
