This is a filling and tasty soup with savoy cabbage, potato, and leek. It’s quick
to make and goes perfectly with cheesy toasts.
Ingredients
For the soup:
4 tbsp olive oil
1 large onion, diced
1 large carrot, peeled and diced
4 garlic cloves, chopped
2 tsp salt
1 tsp crushed chili flakes
1 small Savoy cabbage, roughly shredded
4 baby leeks, sliced
1 large potato, peeled and diced
900 ml (1½ pints) chicken or vegetable stock
For the cheesy toasts:
8 slices baguette
8 slices cheddar cheese
Method
Cook the soup: Heat oil in a large pan. Add onion, carrot, garlic, salt, and chili
flakes. Fry on high for 5 minutes, then lower heat. Cook another 10 minutes until
soft.
Add cabbage, leeks, potato, and stock. Bring it to a boil, then cook on low heat for 20 minutes.
until the potatoes are soft. Keep warm.
Make cheesy toasts: Preheat the grill. Put baguette slices on a tray, add cheese
on top, and grill until melted and golden.
Serve: Pour soup into bowls and serve with cheesy toasts.