cabbage soup 5-2 diet

Cabbage Soup – 5-2 diet

Course Lunch
Cuisine British
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 3 -4
Author Fiona Maclean


  • 1 Medium Potato Peeled and chopped
  • 1 Leek trimmed, washed and sliced
  • 1 Medium Onion Finely chopped
  • 1/4 Savoy cabbage Finely Shredded
  • 2-3 Bacon rashers (or a teaspoon of sunflower oil)
  • 1 tablespoon Single Cream
  • 750 ml Vegetable stock (I used e-cuisine stock powder)
  • 1 handful Fresh parsley Chopped


  1. Sweat the bacon rashers in a heavy bottomed saucepan till cooked. You should have some bacon fat in the bottom of the pan now. If you are not using bacon, skip this stage
  2. Remove the bacon and set to one side. Gently soften the onion in the bacon fat or sunflower oil till translucent and just starting to brown around the edges
  3. Add in the leek and cook for a few minutes
  4. Add in the potato and pour over the stock.
  5. Bring to the boil and cook until the potato is soft (about 20 minutes)
  6. Zap the mixture with a stick blender till smooth and add more water if necessary till you have something the consistency of single cream
  7. Bring back to the boil. Adjust the seasoning and then add in the cabbage.
  8. Cook for a further 5 minutes on a gentle simmer
  9. Stir through the cream if using
  10. Serve garnished with small pieces of the cooked bacon and with chopped parsley