Leek & Parsnip Soup with Red Cabbage & Mushroom

Serves: 4         Prep and Cooking: 30-35 minutes


  • 1 large potato
  • 2 small leeks
  • 1 large parsnip
  • 1 cabbage (red or white)
  • 200g mushrooms
  • 3-4 cloves garlic
  • 1 stalk celery
  • lemon (optional)
  • handful of parsley

From the cupboard:

  • cooking oil
  • 1 tablespoon olive oil
  • ½ teaspoon paprika
  • ½ teaspoon cumin
  • ½ teaspoon turmeric
  • salt to taste


  1. Peel and cube the potatoes and parsnips. Roughly chop the leeks. Place in a cooking pot and boil with salt (to your taste) until cooked.
  2. Whizz with a hand-blender adding the olive oil as you go.
  3. Finely chop the cabbage and celery and cube the mushrooms. Stir-fry in a deep frying pan until the cabbage is cooked (add a bit of salt to release the juices from the vegetables). When ready, season with paprika, cumin and turmeric. Fry with the spices for 30 seconds.
  4. Add the cabbage, mushroom and celery mixture into the whizzed soup.
  5. Serve with lemon juice (optional) and sprinkle with finely chopped parsley.


The best varieties of cabbage for this soup are Savoy, Sweetheart or January King.

Recipe design and image by Pavlina