Leek, Potato & Cabbage Soup: A Warming Garden-Inspired Bowl

After a few hours of autumn garden jobs, a warming bowl of soup sounds just right. This leek, potato and cabbage soup keeps things simple: softened leeks and onion, tender potato pieces and shredded cabbage in a vegetable broth.

Use vegetables from your garden if you have them, or pick them up from the shops. There’s no need to wait for a perfect homegrown harvest to make something comforting.

Serves: 4 • Preparation: about 15 minutes • Cooking: about 30–40 minutes, depending on the size of your potato pieces.

Ingredients

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 leeks, washed thoroughly and sliced
• 2 garlic cloves, finely chopped
• 500g potatoes, scrubbed or peeled and cut into small cubes
• 1 litre vegetable stock
• 200g cabbage, tough core removed and leaves finely shredded
• Salt and black pepper, to taste
• Optional: a spoonful of cream per bowl and bread to serve

Method

1. Heat the oil in a large saucepan over a gentle heat. Add the onion and leeks and cook for about 8–10 minutes, stirring regularly, until softened but not browned.
2. Add the garlic and stir for another minute.
3. Add the potatoes and vegetable stock. Bring to a gentle simmer, then cook for about 15–20 minutes, until the potato pieces are tender when pierced with a knife.
4. Stir in the shredded cabbage and simmer for a further 5–8 minutes, or until cooked to your liking.
5. For a thicker soup, mash some of the potatoes against the side of the pan and stir them into the broth. Add a little extra water if you prefer a looser consistency.
6. Taste and season with salt and black pepper. Serve with bread and, if you like, a spoonful of cream.

Make it your own

Keep the soup chunky if you like a broth with plenty of texture. Mashing some of the potatoes gives it more body without needing to blend the whole pan. Taste before adding salt, as the seasoning will depend on your vegetable stock.

For a dairy-free version, leave out the optional cream. Check your stock and bread ingredients if cooking for someone with dietary requirements.

From the garden to the kitchen

This recipe accompanies episode 683 of The Veg Grower Podcast, where I’m sharing autumn jobs on the allotment and in the kitchen garden — from collecting leaves and pruning summer raspberries to preparing pots for winter.

What’s your favourite warming meal after a session in the garden? Let me know in the comments, or email richard@theveggrowerpodcast.co.uk. Happy growing — and happy cooking!