Smoky Cabbage Soup


Winter – post-festive season when the cold really sets in and it’s time to really hunker down and slowly nourish ourselves and ours towards the spring. We are looking to the hearty, homegrown & humble; nutrition for our spirits & warmth through & through. This simple, smoky, bolstering & delicious soup from our allotment spoils; our leeks, greens, cabbages, celery-leaf & herbs; is crying out for a bright fireside & hunks of freshly baked bread. Super-seasonal Cabbage soup a la Charlie Bucket.



- 1 large head of shredded seasonal cabbage / greens / sprout tops
- A small knob of organic, grassfed butter
- 3 cloves of garlic - pressed & chopped
- 1 leek roughly chopped
- 2 celery stalks & leaves - chopped
- 2 carrots - diced
- 380g / 1 can or carton of organic cannellini beans / any homegrown beans frozen in season
- 1 sprig of fresh rosemary
- 1 tsp of dried thyme
- 2 bay leaves
- 1 tsp smoked paprika
- 1 tsp chipotle chilli flakes
- 3/4 tsp cumin seeds
- sea salt
- black pepper
- best extra virgin olive oil to dress


  • 1 Toast your cumin seeds in a large pot / saucepan, add a nugget of butter and your leeks, garlic, chilli flakes, carrots & celery. Soften for two minutes in the pan
  • 2 Cover with water and add your rosemary, thyme & bay leaves. Bring to the boil & simmer for two hours to make a beautiful, herby vegetable stock full of vegetables
  • 3 Taste & season your stock well with salt & pepper, add your smoked paprika, shredded cabbage / greens & beans. Simmer for a further 20 minutes until well wilted & your broth is thickened slightly by the starch from the beans
  • 4 Ladle into pleasing bowls, dress with a little best olive oil & a last grind of pepper, tear off a hunk of bread & enjoy piping & steaming