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Savoy Cabbage Soup Recipe with Furikake

Savoy Cabbage Soup Recipe with Furikake

Course: LunchDifficulty: Easy


Prep time


Cooking time



This quick & easy savoy cabbage soup recipe is loaded with minerals, especially if you use the seaweed stock as well as the furikake garnish. Photo by Colin Campbell for The Gardian


  • 4 tbsp olive oil

  • 1 leek, chopped fine

  • 1 cloves garlic, finely chopped

  • ½ tsp caraway seeds, roasted

  • 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 Chilli Furikake


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

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