Sig's Potato, Leek and Cabbage Soup
Sig's Potato, Leek and Cabbage Soup

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, sig's potato, leek and cabbage soup. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Add the cabbage, and continue to saute until the cabbage is tender. Add more water, as needed, to reach the desired consistency. Sig's Leek and Cabbage Soup I had cabbage and leeks leftover and some fresh coriander that needed using.

Sig's Potato, Leek and Cabbage Soup is one of the most well liked of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Sig's Potato, Leek and Cabbage Soup is something that I’ve loved my entire life.

To get started with this recipe, we have to prepare a few components. You can have sig's potato, leek and cabbage soup using 12 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Sig's Potato, Leek and Cabbage Soup:
  1. Prepare 150 grams of vegetarian , spicy chicken flavour prices ( if making vegetarian suopl)
  2. Get 8 rashers streaky smoked bacon (if making meaty soup.)
  3. Prepare 1 tbsp oil of choice , not olive though
  4. Prepare 2 medium leeks, sliced finely and washed
  5. Take 1 large stick of celery
  6. Prepare 500 grams of a floury potato of choice
  7. Take 1 small savoy cabbage about 300 grams
  8. Make ready 2 large handful of baby spinach leaves
  9. Make ready 2 tablespoons of creme cheese ( philly type )
  10. Make ready 1 1/4 liter of good vegetable or chicken stock
  11. Make ready 1 pinch each or a little more of salt and pepper
  12. Take 2 tbsp pouring cream (optional )

Heat oil in a saucepan over medium heat. Stir in potato, broccoli, and cabbage. Cover while you prepare the vegetables for the soup. Cut out the core of the cabbage and discard.

Instructions to make Sig's Potato, Leek and Cabbage Soup:
  1. In a pot deep enough to hold your soup, fry either the bacon or the vegetarian chicken pieces until they are crisped up. Take a slotted spoon and remove from pot set aside
  2. In the same oil add the finely sliced leeks and sliced celery, cook on a low heat for about 10 minutes or so to soften them make sure they don't burn
  3. Chopped the potatoes and add to the pot , and the stock of choice cook for another ten minutes, add the cabbage and spinach leaves then blend all together until it is a smooth soup , keep some of the darker leaves from the cabbage aside . To add shredded about five minutes before serving
  4. Now add the cream cheese and the salt and pepper.
  5. If it is not creamy enough add some more cream cheese or a couple of tablespoons of pouring cream.
  6. Serve the soup with the the set aside fired pieces of choice sprinkled over the top and some toasted or crusty bread.or as here with chives and dried chilli pepper

Use a slotted spoon to transfer the sausage to a separate plate, and set aside. Add the olive oil, leeks, carrots and celery to the pan, and stir to combine. This is an excellent slow-cooker recipe which is very simple to prepare and easy to adjust with different add-ins and garnishes. Add the leeks and the garlic to the sausage and veggie mixture and cook until the leeks soften. Add the chopped potatoes and the seasonings and bring to a boil.

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