Cabbage leek potato and goat cheese soup

There have been so many challenges this year. Now’s the time for us to come together with loved one and make new memoirs around Christmas festive in our home.

In Proverbs: “a wise person is hungry for knowledge, while the fool feeds on trash”. We can ask ourselves: Do we check our social network compulsively throughout the day? What does that say about the things we hunger for?

This Christmas celebration let’s fill our minds with things that are “true and honourable and right, and pure and lovely and admirable.” No matter your style of Christmas food, whether it’s a traditional dinner with all the trimmings or a simple dinner with a gratitude of caring is sharing generousity for loved one.

I have been dreaming of a White Christmas. Instead of a Christmas, dessert I opted for a White Christmas soup a twist that will surprise your loved one and your start off simple dinner is sure a divine treat this Christmas. This soup is smooth, hearty, warming you up with snowflakes coming down outside your window is also delicious comfort with each mouthful. 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


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 and sprinkle some more black pepper. Enjoy!!!!