- Serves: 4
- Cook Time: 25 minutes
- Prep Time: 30 minutes
- Effort: easy
- 2 tbsp extra virgin olive oil
- 400 g Jersey Royal potatoes, scrubbed and sliced
- 1 small celeriac, peeled and diced
- 2 roots parsley, peeled and diced
- 1 cabbage, preferably January King, quartered and sliced, root removed
- 1 litres vegetable stock
- 4 tbsp double cream, or more to taste
- small bunch flat-leaf parsley, leaves finely chopped
- mustard cress, to serve
For the croutons
- 2 tbsp flour
- 1/2 lemon, zest only
- 200 g feta cheese, cut into bite-size cubes
- oil, for frying
Tips and Suggestions
The soup can be served piping hot, warm or even chilled, if you prefer.
January King cabbage is a blue/purple coloured winter cabbage with a crisp and crunchy texture. If you can't find it, try using a different winter cabbage such as savoy instead.
1. Heat the oil in a wide, heavy-based pan over a medium heat. Add the potatoes, celeriac, parsley root and cabbage, stir vigorously and cover with a lid and cook for 5 minutes. Remove the lid and stir again.
2. Once the cabbage has started to soften, pour in the stock, which should just about cover the vegetables. Season well with salt and freshly ground black pepper, replace the lid and turn the heat up to full. Bring to the boil, then turn down the heat and simmer for about 10 minutes with the lid still on, until the vegetables are tender.
3. For the feta croutons: combine the flour and lemon zest in a shallow dish. Add the cheese cubes, a few at a time, tossing until coated. Shake off any excess.
4. Heat a pan with a little oil and cook the croutons for 3-4 minutes, turning once, until toasted. Drain on paper towel and reserve until ready to serve.
5. Blend some of the soup using a hand blender (or by removing a couple of ladles of soup, blending it in a jug blender and then adding it back into the pan). Do not blend the soup completely you want to keep some of the texture of the vegetables.
6. To serve, stir though the double cream and chopped parsley and adjust the seasoning. Ladle the warm soup into serving bowls, scatter with the feta croutons and sprinkle with the mustard cress.
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