Spring cabbage and cumin soup

A light but satisfying soup, topped with a spoonful of blue cheese cream, makes a simple lunch or light supper from Matt Tebbutt
By Matt Tebbutt
Spring cabbage and cumin soup
  • Rating:
  • Serves: 4
  • Cook Time: 35 minutes
  • Prep Time: 10 minutes
  • Effort: easy


For the stock

  • 15 g butter
  • 1 carrot, roughly chopped
  • 1 sticks celery, roughly chopped
  • 1 cloves garlic, roughly chopped
  • 5 black peppercorns
  • 2 sprigs thyme
  • 1 vegetable stock cube

For the soup

  • 25 g butter
  • 1 small onion, chopped
  • 3 sticks celery, chopped
  • 2 cloves garlic, finely chopped
  • 2 tsp cumin seeds
  • 1 sweetheart cabbage, chopped
  • 150 g blue cheese, chopped
  • 100 ml double cream
  • crusty bread, to serve


1. For the stock: melt the butter in a saucepan over a low-medium heat, tip in all the remaining ingredients, apart from the stock cube, and fry gently for 5-10 minutes until softened.

2. Crumble over the stock cube then pour in enough boiling water to cover the vegetables. Stir to combine then simmer gently over a low heat for 10 minutes. Strain through a sieve, discard the vegetables and set the stock aside, keeping it warm.

3. For the soup: melt the butter in a large saucepan over a medium heat, add the onion, celery and garlic and fry gently, without browning, for 10 minutes, until softened and translucent.

4. Stir in the cumin seeds and cook for 1-2 minutes until aromatic then stir in the cabbage and cook for a further minute. Pour in enough of the hot stock to just cover the vegetables and simmer gently over a low heat for 3-4 minutes, until the cabbage is just tender.

5. While the soup is simmering, push the blue cheese through a sieve with a wooden spoon. Scrape the smooth cheese mixture off the outside of the sieve and mix in a bowl with the double cream.

6. Ladle the soup into warm bowls and top with a spoonful of blue cheese cream. Serve with crusty bread.

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