Leek and Cabbage Soup

Leek, Cabbage, Potato Soup

Take a look at this soup.  It’s not photogenic.  It’s not sexy.  But it’s first and foremost delicious.  Of course, it’s also healthy and incredibly easy to make.  And on cold autumn or winter days, it really hits the spot.  How could it not?

The other fabulous feature of this soup is that it features veggies from the CSA (Highcross Farms), and home made chicken stock (chicken was from Grassway Organics).

If you think that this combination is a little odd, I wouldn’t blame you.   But then again, I think anything with peanut butter is strange.  Just think about it, there is a leak and potato soup, and cabbage and potato soup.  I just combined them.  See?  Logic!  Without further ado, here’s what you’d need.

Ingredients:
1 medium onion, chopped
2 smallish green peppers (optional, they were part of the CSA box that week)
3 large stalks of leeks (sliced thinly, but not too thin)
2 large-ish carrots (sliced into medium thick half moons)
4-6 smallish potatoes (cubed into bite-sized chunks)
1 medium size cabbage
8 cups (or more) of chicken stock
Parsley, for a garnish, optional
Salt and pepper to taste. Add other spiced if you like (a warm curry would work beautifully here).

Cleaning Leeks

Leeks sauteing

Cabbage

Leek, Cabbage, Potato Soup cooking

Steps:
To wash leeks, slice them first and then dunk them into cold water. Some wash them in the sink or a large bowl, but I prefer to use the salad spinner since it’s a bowl, a colander, and a spinner in one. This way, only one “dish” gets washed, and reducing cleanup is always welcome.

1. Saute onions for a few minutes, until they become soft and translucent.
2. Add leeks and let cook for few minutes.
3. Add carrots and let cook for a few minutes.
4. Add green peppers and let cook until carrots get a little softer, about 20 minutes.
5. Add cabbage and let cook for a few minutes. While all the veggies cook, add the seasonings.
6. Add chicken stock. If you like it a little thicker, use less liquid.
7. Add potatoes and cook till potatoes are tender.
Garnish with parsley, if you like, when you serve it.