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This icon means that this recipe is a vegetable-based dish. Raw and cooked vegetables The symbol on the icon means that this recipe is richer than others in calories, salt, total fat and/or saturated fat. See all icons

Cabbage soup

Grilled whole-wheat bread


Total: 30 min


10 min


20 min

3.634921 0 5 126



2 servings
  • 1 Cabbage
  • 2 Tomatoes
  • 3 Carrots
  • 60 g Whole-wheat bread
  • 2 Onions
  • 1 branch Celery
  • 2 strand Parsley
  • 5 mL (1 teaspoon) Yellow curry powder
  • 1 garlic clove
  • 30 mL (2 tablespoon) Olive oil
  • 1 pinch Salt
  • 1 pinch Pepper


  • Cut and blanch the cabbage in a large saucepan of boiling water.
  • Peel and dice the carrots; peel and finely chop the onions. Peel and dice the tomatoes. Rinse and chop the celery stick. Peel the garlic. Wash the parsley.
  • Put all the vegetables in a large saucepan and cover with 500 ml of water. Add salt, pepper and sprinkle with curry.
  • Bring to a boil, cover and cook for 15 minutes.
  • In the meantime, brown the whole-wheat bread on both sides and drizzle with a little olive oil.
  • Serve the cabbage soup along with grilled whole-wheat bread.

Recipe tips

  • Legumes and cereals: the winning duo providing complementary vegetable proteins.