Creamy Roasted Cabbage, Leek and White Bean Soup with Lemon and Crispy Rye Crumbs
An original, comforting soup where cabbage and leek are roasted to bring out sweetness and depth, then blended with white beans for a silky texture. It is finished with lemon, black pepper, and crispy rye bread crumbs toasted in olive oil.
Ingredients
- 700 g green cabbage (cut in wedges finos)
- 250 g leek (solo the parte blanca and verde clara, sliced gruesas)
- 400 g cooked white beans (escurridas and enjuagadas)
- 150 g yellow onion (en cuartos)
- 4 cloves garlic (pelados)
- 900 ml vegetable broth (more extra si hace falta)
- 45 ml olive oil (divided)
- 60 g rye bread (desmenuzado en migas small)
- 1 unit lemon (zest fina and 30 ml/2 tbsp of juice)
- 2 g dried thyme
- 2 g black pepper (freshly ground, or to taste)
- 8 g salt (or to taste)
- 10 g fresh parsley (chopped fino for terminar)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 220 °C / 425 °F. Place the cabbage, leek, onion, and garlic on a large baking tray. Add 30 ml (2 tbsp) olive oil, dried thyme, 1 teaspoon salt, and half of the black pepper. Toss well to coat.
- 2
Roast the vegetables for 30 minutes at 220 °C / 425 °F, stirring once halfway through, until the cabbage and leek are browned at the edges and tender.
- 3
Meanwhile, heat 15 ml (1 tbsp) olive oil in a skillet over medium heat. Add the rye bread crumbs and a pinch of salt, and cook for 4 to 5 minutes, stirring, until golden and crisp. Remove from the heat and set aside.
- 4
Transfer the roasted vegetables to a large pot. Add the cooked white beans and vegetable broth. Bring to a boil, then reduce the heat and simmer for 10 minutes so the flavors meld.
- 5
Add the lemon zest and 30 ml (2 tbsp) lemon juice. Blend the soup with an immersion blender, or in batches in a blender, until smooth and creamy. If it is too thick, add a little more vegetable broth.
- 6
Taste and adjust with the remaining salt and the rest of the black pepper as needed. Cook for 2 more minutes over low heat.
- 7
Serve the soup hot and finish each portion with the crispy rye crumbs and chopped fresh parsley on top.
Chef tips
For an extra silky texture, blend the soup for an additional minute. If you want deeper flavor, let a few cabbage edges get deeply caramelized on the tray before blending.
Substitutions
You can substitute the white beans with cannellini or navy beans. Rye bread can be replaced with whole wheat bread if you do not need the original flavor profile. For a gluten-free version, use gluten-free bread for the topping and certified gluten-free broth.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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