Savoy cabbage soup with barley and lentils

I don’t know why but I feel like eating healthier. As the fall has arrived and the leaves are falling off the trees, full of colour I feel a need for soup. There is something  comforting about it and it is so easy to make healthy versions, still full of flavour.

I love cabbage and decided to make a cabbage soup for lunch. I had some soup mixture in my cupboard, a mix of pearl barley, lentils and pasta that would be perfect. We picked a savoy cabbage at the allotment.


Cabbage soup 

Preparation time 10 minutes 

Cooking time 30 minutes 

Serves 4


  • 1/2 head of savoy cabbage
  • 1 onion
  • 1 celery
  • 1 dl or 1/2 cup soup mixture or pearl barley
  • 2 l or 8.5 cups of chicken or vegetable stock
  • 2 tbsp hotsauce
  • 1 sausage, I used a Tolouse as I love the kick black peppercorn

Slice the cabbage, celery and the onion. Place in a pan with the stock and add the sausage whole. Bring to a boil and then let simmer for 10 minutes. Then add the soup mixture and let simmer for another 20 minutes.


Before serving slice the sausage thinly and add back to the soup. I can’t say it had the looks but it was delicious and it hit the spot as it was full of flavour and very hearty.


The hot sauce added a nice background heat and a deeper flavour without being too hot.


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