Lunch & Dinner

Savoy Cabbage Soup with Furikake

Savoy Cabbage Soup with Furikake

This quick & easy cabbage soup recipe is loaded with minerals, especially if you use the seaweed stock as well as the furikake garnish.

Serves 6

Prep time 30 mins, cooking time 40 mins


4 tbsp olive oil
1 leek, chopped fine
1 cloves garlic, finely chopped
½ tsp caraway seeds, roasted (or substitute with cumin)
zest of one lemon
½ savoy cabbage, shredded, outer leaves saved for garnish
1 potato, peeled & chopped in small cubes
½ litre stock (bone broth, vegetable or seaweed stock)
½ litre cream or almond/soya milk
1 tbsp furikake (chili or garlic)


    1. Heat the oil in a pan and add the leek, caraway/cumin seeds & garlic. Saute until soft.
    2. Add the potatoes & cabbage and cook 5 minutes more. Add lemon zest & stock and bring to boil.
    3. Reduce to simmer for about 5-10 minutes or until the potato is tender.
    4. Crush vegetables gently using a potato masher; add milk or cream if desired. Adjust seasoning to taste.
    5. Ladle soup into bowls and garnish with a generous sprinkle of furikake.

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