Savoy Cabbage Potato Soup

Total Time
Prep 20 mins
Cook 30 mins

This is what I came up with having to use up a big head of savoy cabbage. It's super easy to make and perfect for one of those chilly autumn or winter days when all you want to do is snuggle up on the couch with something hot in your hands.

Ingredients Nutrition


  1. Peel, wash and dice the potatoes. Clean and wash the savoy cabbage and cut it into small and short strips. Cut the onion into slices and peel the garlic.
  2. Heat the oil in a big cast iron pot and once it's hot press the garlic into it. Fry with the onions for about 1 min or until golden brown.
  3. Add the potatoes and the savoy cabbage. Fry for another 2 minutes or so and then add the vegetable broth.
  4. Once the savoy cabbage has shrunken a bit, cover and let simmer for 25-30 minutes until vegetables are tender.
  5. Season to taste and blend with a hand-held blender. The soup should still be lumpy. If it's too thick for your taste, add some more broth to it.
  6. Serve with oven-warm bread.
Most Helpful

this was fast to put together and very warm to eat

Dienia B. April 18, 2012

A nice light simple soup. This is the kind of soup that makes you feel better when you have a bad cold. Made as written, choosing not to puree. Made a double batch so there would be some for freezing as traditionally cabbage soups freeze very well. Thanks so much for the post.

Debbwl February 15, 2010

A good soup when I came home late and didn't want to do a lot of cooking, also useful for using up that cabbage! I made exactly as directed, so easy. I did partially puree it, and liked the results. I served this with a dollop of sour cream, a sprinkling of grated cheese, and a coriander sprig, along with chunky fresh bread, well received by all, even my daughters who normally would not be keen to eat anything with cabbage! Made for our November VIP Lalaloula, Vegetarian Swap#16

Karen Elizabeth November 04, 2009