Jersey Cabbage and Potato Soup

A hearty and comforting soup featuring the best of Jersey's produce, including creamy Jersey Royal potatoes, sweet cabbage, and rich Jersey milk.

Prep Time

20 minutes

Total Time

60 minutes

Calories

345 kcal

Difficulty

Easy

Equipment

3 items

Cost

£2.08/serving

Season:

🌸 Spring•☀️ Summer•❄️ Winter

Meal Type:

Soup

Cuisine:

Jersey

Mood:

Comfort Food

Ingredients

Servings

1kgJersey Royal Potatoes(Scrubbed and roughly chopped)

£6.00

0.5headJersey Cabbage(Shredded)

£1.75

1largeOnion(Chopped)

£0.30

1largeLeek(White and light green parts only, sliced and washed thoroughly)

£0.90

2mediumCarrot(Chopped)

£0.20

3clovesGarlic(Minced)

£0.25

1.5litersVegetable Stock(Good quality vegetable stock)

£1.20

250mlJersey Milk(Full-fat Jersey milk for extra creaminess)

£0.60

2tablespoonsJersey Butter(Unsalted Jersey butter)

£0.25

2sprigsFresh Thyme(Or 1 teaspoon dried thyme)

£0.50

1leafBay Leaf(Optional)

£0.10

to tasteSalt

£0.05

to tasteBlack Pepper(Freshly ground)

£0.10

2tablespoonsFresh Parsley(Chopped, for garnish)

£0.30

Total Cost

£12.50

£2.08 per serving

Instructions

1.
Melt the Jersey butter in a large pot or Dutch oven over medium heat.
2.
Add the chopped onion, leek, and carrots. Cook until softened, about 5-7 minutes, stirring occasionally.
3.
Add the minced garlic and cook for another minute until fragrant.
4.
Add the shredded cabbage and chopped Jersey Royal potatoes to the pot. Stir well to combine with the vegetables.
5.
Pour in the vegetable stock, add the thyme sprigs and bay leaf (if using). Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until the potatoes are tender.
6.
Remove the thyme sprigs and bay leaf. If you prefer a smoother soup, use an immersion blender to partially blend the soup, leaving some chunks for texture. (Be careful when blending hot liquids!)
7.
Stir in the Jersey milk and heat gently. Do not boil.
8.
Season with salt and pepper to taste.
9.
Ladle the soup into bowls and garnish with fresh chopped parsley.
10.
Serve hot with crusty bread (preferably Jersey farmhouse bread!).

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (475g)

345 kcal / 1443 kJ

Carbs

48g

18% of RDA

Fat

13g

19% of RDA

Protein

12g

24% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

11 g

12% of RDA

Sodium

550 mg

24% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

For a richer flavour, use chicken stock instead of vegetable stock, but be mindful of the dietary information.

If you don't have fresh thyme, dried thyme works well too. Use about 1 teaspoon.

For a creamier soup, use an immersion blender to blend the entire soup.

Add a swirl of extra Jersey cream on top before serving for an extra touch of richness.

This soup is even better the next day as the flavours meld together.

Cooking Equipment

Large pot or Dutch oven

Knife

Cutting board

Wine Pairings

No wine pairing suggestions available for this recipe.

Share recipe

Loading recipe...