Tasty Cabbage Soup

No soup book would be complete without cabbage soup, and this is an excellent way of using a glut of cabbage from the garden.

Serves: 8

Preparation: 20 minutes

Plus: Cooking time: 25–30 minutes, Freezing: recommended


  • 6 large Onions, chopped
  • 2 large Green Peppers, de-seeded and chopped
  • 1 head Celery, chopped
  • 2 x 400g tins Tomatoes
  • 40g Tomato Purée
  • Hot Vegetable Stock
  • 1 Green Cabbage, shredded

Flavourings (use some of the following)

  • 1 Lemongrass Stem
  • 3 Garlic Cloves, crushed
  • 7.5cm (3 inches) fresh root Ginger, grated
  • 2 tsp Caraway Seeds
  • Dried Mixed Herbs
  • 2 Chillies, de-seeded and sliced thinly


  1. Put the onions, peppers, celery, tomatoes and tomato purée into a large saucepan.
  2. Add enough boiling stock to come halfway up the vegetables.
  3. Add any flavourings you like, bring to the boil and simmer for about 20 minutes.
  4. Add the cabbage and cook for a further 5–10 minutes.
  5. If necessary, top up with extra stock once the cabbage has been added.
  6. Serve.


Other vegetables can also be added to provide variety – try courgettes, beansprouts,fennel or spinach.

This recipe is from Homemade Soups by Grace Mulligan & Dilwen Phillips and published by Simon & Schuster in 2012 ISBN 978-1-47110-176-2 priced £12.99
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