Silky, comforting, and refined — this soup blends cabbage, leeks, and potatoes into a velvety base. A drizzle of lemon oil brightens the richness, giving it a polished, restaurant‑style finish.
Servings: 4 Prep Time: 20 minutes Cook Time: 25 minutes**
Ingredients
- 2 cups cabbage, sliced
- 1 leek, sliced
- 2 potatoes, diced
- 3 cups broth
- 1 tbsp olive oil
- 1 tbsp lemon zest
- Salt & pepper
Instructions
- Sauté cabbage and leeks until softened.
- Add potatoes and broth; simmer 20 minutes.
- Blend until smooth.
- Mix lemon zest with olive oil; drizzle over soup.
Storage
Keeps 3 days refrigerated.
Substitutions
- Cabbage → Kale
- Potato → Sweet potato
- Lemon → Orange
I’m Stacey Hobbs, thanks for reading Face by Stace! Until next time.
do you feel fabulous today?
