Description
The following recipe is vegan, but please feel free to use good quality (organic) chicken stock and cultured butter if you wish. Hard boiled eggs or shredded chickengo very well in this soup as well. Add extra stock if you’d like more broth. I used fresh bay leaves.
Ingredients
Scale
For the Cabbage, Bean and Crispy Kale Soup:
- 1/4 medium green cabbage, shredded
- 1 leek, white part only, sliced
- 4–5 cups vegetable stock
- 1 (440g / 15.5oz) can butter beans, drained
- 4 whole kale leaves
- 2 fresh bay leaves // or 4 dried
- 4 tsp cooking oil // or butter
For the croutons:
- 4 slices (dark rye) sourdough, cut into 1cm squares
- 1 tbsp cooking oil // or butter
Instructions
To make the soup:
- heat 2 teaspoons of oil in a large stock pot over medium heat. Add shredded cabbage and leeks. Cook, stirring, until the cabbage has wilted and reduced volume by half. Add stock and bring to a boil. Simmer for 15 minutes or until the cabbage has softened. Add canned beans and simmer for another 5 minutes. In the meantime prepare kale (and croutons).
To perpare the kale:
- wash leaves and stems under cold running water, shake off excess water. Chop across the leaves into 1cm wide ribbons. Heat 2 teaspoons of cooking oil in a medium frypan over medium heat. Add kale and cook, stirring, until wilted and becoming crisp. Turn off the heat and leave until serving.
To make the croutons:
- heat 1 tablespoon of cooking oil in another fry pan over medium high heat. Add bread squares and cook, stirring, until the croutons are lightly browned and crip.
To serve:
- divide soup between serving bowls. Top with crispy kale and serve croutons on the side. Pop a few croutons into the soup at a time so that they can retain their crunch in every bite.
- Prep Time: 10 mins
- Cook Time: 25 mins