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Cabbage & Leek Soup


2 tablespoons olive oil
½ cup carrots, chopped
1 cup onion, chopped
½ cup celery, chopped
2 large leeks (white and greens parts), split, cleaned and sliced in ½-inch pieces
3 cloves garlic, minced
2 teaspoons fresh thyme
Salt & pepper
½ head green cabbage, chopped
½ lemon
4 cups vegetable broth
2 bay leaves
Shredded parmesan cheese


  1. Heat oil in a medium stock pot. Add the carrots, onion and celery and cook until soft.
  2. Add leeks, garlic, thyme and a pinch of salt and pepper; cook until softened, about 5 minutes.
  3. Add cabbage and squeeze the ½ of lemon adding the juice to the pot; cook until cabbage has softened a bit, about 5-10 minutes, occasionally stirring.
  4. Add the broth and bay leaves and bring to a boil. Season with salt and pepper to taste. Reduce heat to low and simmer, covered, until cabbage is soft, 15-20 minutes.
  5. Adjust seasonings, sprinkle with cheese and serve.