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Cabbage soup with croutons & walnuts


  • Heat a little oil in a large heavy-bottomed pot and gently saute the garlic, onion, carrot and celery until tender. Add the cabbage and briefly toss until wilted a little. Then add 6 cups stock and seasonings. Mix well, turn the heat down a bit and gently cook for about 20 mins until the vegies are tender, adding more stock if needed. Taste for seasoning.
  • Heat a thin layer of oil in a large pan and saute the croutons, in one layer, until golden. When almost ready, add the walnuts and toss continually.
  • To serve, ladle the soup into individual bowls, scatter the croutons and walnuts on top and sprinkle with parsley.


  • olive oil
  • 1 garlic clove, crushed
  • 1 large onion, diced
  • 1 medium carrot, diced
  • 2 celery stalks, diced
  • ½-1 Savoy cabbage, shredded & ribs removed
  • 6 cups+ chicken (or vegetable) stock
  • sea salt & freshly ground pepper
  • 1+ cups sourdough (or similar) croutons
  • ½ cup walnut halves, coarsely chopped
  • 2 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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