Cabbage and Leek Soup (in a soup maker)

This simple cabbage and leek soup is one of those back-to-basics recipes that’s perfect for busy days. It’s light, budget-friendly, and incredibly easy to make, especially if you use pre-chopped vegetables.

What You Need

Below is a quick overview of what you’ll need. Scroll down to the recipe card for the full ingredient list and exact measurements.

• Cabbage – sliced, or use a bag of pre-chopped cabbage to save time. I used a Savoy cabbage but you can use whichever variety you have
• Leeks – sliced; again, pre-chopped leek bags work perfectly here
• Potato – a medium potato, chopped to add a bit more body and creaminess
• Garlic – just a clove for gentle flavour
• Dried thyme – or you could use an alternative such as rosemary, or some mixed dried herbs
• Vegetable stock – enough to cover the vegetables in your soup maker
• Salt and pepper – to season to your taste

How to Make It

Start by adding the sliced cabbage and leeks straight into the soup maker jug. If you’re using pre-chopped bags, you can tip them in as they are. Add the chopped potato, garlic clove, and dried thyme.

Pour in the vegetable stock, staying under the maximum fill line of your soup maker. Give everything a gentle stir with a wooden spoon if needed, then add a little salt and pepper to start with, you can always add more later.

Pop the lid on and select your preferred programme. You can choose either the smooth or chunky setting for this recipe, depending on how you like your soup. Once the cycle has finished, lift the lid carefully, give the soup a quick stir, and taste to check the seasoning. Add a little more salt and pepper if you think it needs it, then serve.

Smooth vs Chunky – How to Get the Texture You Like

This soup works well on both smooth and chunky settings, so it really comes down to personal preference.

If you like some texture, use the chunky programme. When it’s finished, you can use the pulse or manual blend function (if your soup maker has one) to partially blend the soup. A few short pulses will break down some of the vegetables and thicken the soup while still leaving small pieces of cabbage and leek.

If you prefer a completely smooth soup, simply choose the smooth setting from the start and let the soup maker do all the blending for you.

Variations & Tips

• Using pre-chopped cabbage and leek bags makes this almost zero-prep
• Leave the potato out if you want a lighter, broth-style soup
• Add an extra pinch of dried thyme or black pepper if you like a more intense flavour
• Stir through a spoonful of cream or a little grated cheese at the end if you want something richer
• This is a great base recipe, so you can easily add extra vegetables you have to hand

Storage & Reheating

• Let the soup cool completely before transferring it to containers.
• Store in the fridge in an airtight container for up to 3 days.
• You can also freeze this soup. Freeze in individual portions for easy lunches. Defrost in the fridge overnight before reheating.
• Reheat gently on the hob or in the microwave, stirring occasionally. Make sure it’s piping hot all the way through before serving.

Calories

This soup is naturally low in calories. Based on 4 servings, it works out at approximately 90–110 calories per portion, depending on the size of the potato and the exact amount of vegetables used.

More Soup Maker Recipes

If you are looking for more recipes for the soup maker check out these for inspiration:

• Soup Maker Leek and Potato Soup
• Soup Maker Leek and Celery Soup
• Soup Maker Vegetable Soup
• Soup Maker Cabbage, Carrot and Tomato Soup
• Soup Maker Red Cabbage Soup