This super healthy soup is gorgeous served with some wild greens pesto or kopanisti. If you would like to make it even more substantial, simply add a handful of rice or small pasta to it.
Ingredients 13
60 ml olive oil, plus extra for drizzling
1 onion, diced
1 garlic clove, finely diced
250 g cabbage, coarsely chopped
2 potatoes, peeled and diced
2 carrot, peeled, diced
1 leek, white and tender green parts only, sliced
1 fennel bulb, sliced
1 stalk celery, sliced
1 tbsp wild fennel fronds, finely chopped
1 l water
lemon juice, to serve
salt and black pepper, to taste
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 8
Using a large saucepan heat the over a medium heat.
Add the and and sauté until soft and clear.
Add the , , , , , , , salt, and black pepper. Stir to combine with the and cook for 2 minutes. Then pour in the .
Bring to the boil and reduce to a simmer.
Cover and cook for about 15–20 minutes, or until the vegetables are tender.
Remove some of the and mash with a fork, then return it to the soup. This can give it a little more substance and thicken the soup.
Season well with salt and pepper.
Serve with a squeeze of lemon juice, an extra drizzle of and perhaps more black pepper.
Meni Valle's tips
If you would like to make it even more substantial, simply add a handful of rice or small pasta to it.
