Jersey Cabbage and Apple Soup with Brown Butter Croutons

A comforting and subtly sweet soup featuring local Jersey cabbage and apples, topped with crispy, nutty brown butter croutons. A perfect warm lunch on a chilly day.

Prep Time

15 minutes

Total Time

45 minutes

Calories

375 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.30/serving

Season:

☀️ Summer•🍂 Autumn•❄️ Winter

Meal Type:

Lunch•Snack•Soup

Cuisine:

Jersey

Mood:

Comfort Food

Ingredients

Servings

1mediumJersey Cabbage(Roughly chopped)

£1.20

2mediumApples(Peeled, cored, and chopped. Use a variety like Jersey Mac if available, or a crisp eating apple.)

£0.80

1mediumYellow Onion(Chopped)

£0.30

6cupsVegetable Broth

£1.00

0.5teaspoonDried Thyme

£0.10

1Bay Leaf

£0.05

0.5teaspoonSalt(Or to taste)

£0.02

0.3teaspoonBlack Pepper(Or to taste)

£0.05

4tablespoonsButter(Unsalted)

£0.40

4slicesCrusty Bread(Cut into 1-inch cubes)

£1.00

2tablespoonsFresh Parsley(Chopped, for garnish (optional))

£0.30

Total Cost

£5.22

£1.30 per serving

Instructions

1.
In a large pot, combine the cabbage, apples, onion, vegetable broth, thyme, bay leaf, salt, and pepper.
2.
Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the cabbage is tender.
3.
While the soup simmers, prepare the brown butter croutons. Preheat oven to 375°F (190°C).
4.
In a skillet over medium heat, melt the butter. Continue cooking, swirling the pan frequently, until the butter turns a nutty brown color and has a rich aroma (about 3-5 minutes). Be careful not to burn it.
5.
Remove the skillet from the heat. Toss the bread cubes with the brown butter, ensuring they are evenly coated.
6.
Spread the buttered croutons in a single layer on a baking sheet.
7.
Bake for 8-10 minutes, or until golden brown and crispy. Let cool slightly.
8.
Remove the bay leaf from the soup. Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup to a regular blender in batches and blend until smooth. Return to the pot.
9.
Taste and adjust seasoning as needed.
10.
Serve the soup hot, topped with the brown butter croutons and a sprinkle of fresh parsley (if using).

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My Notes

Nutrition Information

Nutrition per serving (500g)

375 kcal / 1569 kJ

Carbs

46g

18% of RDA

Fat

18g

26% of RDA

Protein

18% of RDA

Detailed Breakdown

Fibre

9 g

30% of RDA

Sugar

17 g

19% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

11 g

55% of RDA

Chef's Tips

For a richer flavor, use chicken broth instead of vegetable broth.

If you don't have an immersion blender, you can use a regular blender. Be sure to vent the lid while blending hot liquids to prevent pressure buildup.

The brown butter croutons can be made ahead of time and stored in an airtight container.

A dollop of crème fraîche or sour cream can add a nice tang to the soup.

For a creamier soup, add a splash of heavy cream or coconut milk at the end of cooking.

Cooking Equipment

Large Pot

Oven

Skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

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