Cabbage leek potato and goat cheese soup with cabbage leek potato and chili flakes

Vegetables of Glory, around the world innovative chefs are encouraging us to include vegetables in our diet. Home cooks can glean some precious gem from chefs, who have mastered the art of combining all vegetables.

Google: “Cabbage is rich in nutrients and an excellent source of vitamin C and dietary fibre. Cabbage supplies your body with vitamin K, which is important for the health of your bones and for the formation of blood clots after injury. It is also a great source of folate and potassium.

“It also supplies more antioxidants, such as carotenoids and ferulic acid, to the body than they do when raw. Potatoes are a good source of fibre, which can help you lose weight by keeping you full longer. Fibre can help prevent heart disease by keeping cholesterol and blood sugar levels in check. Potatoes are also full of antioxidants that work to prevent diseases and vitamins that help your body function properly”.

“Leeks are a good source of vitamins A, C and K (important for helping your blood to clot). They also contain minerals such as iron (which is important for red blood cells) and manganese (involved in the regulation of brain and nerve function). Leeks are also a good source of dietary fibre“.

“It’s an antiinflammatory antioxidant that limits the effects of inflammatory chemicals within the body. Chopping or crushing garlic or onions releases an enzyme that forms allicin, which breaks down to create sulfenic acid, an inflammation-fighting compound”.

“A serving of goat cheese delivers 6 grams of filling protein along with a powerful combination of calcium, phosphorus and copper — nutrients that are essential for healthy bones. Plus, goat cheese provides healthy fats, including medium-chain fatty acids, that can improve satiety and benefit weight loss”.

Goat cheese pairs well with sweet, tart and crunchy elements, like honey, apples, marcona almonds and olives with fresh garlic – they’re perfect for cutting through the buttery richness of the cheese“.

Blitzing is also a brilliant way to use up leftovers cabbage, leek, and potato. Knowing all the benefits let’s add goat cheese. I am bringing this soup alive by garnishing with extra few pieces and cubes of potato, cabbage, leek, and chili flakes. Something more filling, hearty, off white Christmas delicious. Let’s cook!!!


1 medium size cabbage, cut into bite size
1 large potato, cut into bite size, no need to peel skin
1 leek, cut into bite size
110 g goat cheese
300 ml thickened cream
1/2 c vegetables stock
1 Tbs garlic minced
a pinch of nutmeg
black pepper


4 cubes of potatoes
some pieces of leek
some strips of cabbage
chili flakes


Place cabbage, potato, and leek in a microwave safe bowl. Fill with water and microwave for 20-25 minutes until vegetables softened. Drain the water and leave to cool down for about 15 minutes.

Once cooled, place vegetables in a blender. Blend it with goat cheese and thickened milk. Do it in 2 batches. Heat oil in pot and add garlic cook for 30 seconds. Add the pureed vegetables and stock; bring it to simmer about 15 minutes. Stirring to prevent from sticking at the bottom of pot.

Check the consistency of the soup; creamy and smooth. Now add seasoning, stir to mix well, and combined. Once cooked, spoon it onto serving bowl. Garnish with extra cabbage, leek, potato and sprinkle some chili flake. Enjoy!!!!



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