Simple Cabbage, Leek, Yam Soup

Simple Cabbage, Leek, Yam Soup

photo 1

For some reason we planted cabbage seeds in our garden when neither one of us are very fond of cabbage. As a matter of fact, I gave the first three beautiful massive heads away! So it was quite serendipitous that I held on to one odious head of cabbage while stumbling upon various soup recipes for acorn squash. I was literally holding the cabbage, transporting it to a bowl with one hand while my other hand was typing in “soup” on the iPad. At that point, a lightbulb went on, and once again, I went flying around the kitchen taking inventory of ingredients that might work well together for a new concoction. And you know what, they did! Cabbage ain’t so bad after all!


  • 1 head of cabbage
  • 4 medium/small sized yams
  • 1 red onion
  • 1 leek stalk
  • 1 tbsp. of coconut oil
  • About 42 oz. of chicken broth (32 oz. box, and part of a 2nd box)
  • 3 garlic cloves peeled and crushed or chopped finely
  • Himalayan pink salt
  • Pepper
  • Pinch of maple habanero pepper (optional)

Pour the 32 oz. box of chicken broth in a pot and let it simmer.

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Peel the yams and chop them up- I sliced them in half, lengthwise, then cut them into moons. Drop the yam pieces into the pot. The yams will break up once cooked and stirred, it’s just the smaller the pieces, the quicker they cook.

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Chop up the onion and throw in the pot with the yams.

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Slice the leek stalk in half and cut into about 1 ½ in. sections and put in the pot.

photo 2

Add the coconut oil and garlic.

Chop up the cabbage in chunks, taking out the really hard stem parts and add to the pot.

Add salt and pepper to taste- not too much salt because you can always add more if needed once the cabbage is cooked down. Add a pinch of spice if you’d like- I used maple habanero pepper.

Add about a cup or so more of chicken broth. You can always add more when the cabbage boils down if you want your soup more watery.

Simmer for about 45 minutes, stirring occasionally, and adding more broth and seasoning until you have the consistency and flavor you want. In the end, the yams should be cooked thoroughly and have broken apart, and the cabbage should be soft.

photo 3 (2)

Serve with a side such as garlicky, buttery toasted bread, and/or add a garnish to your bowl of soup, like shredded cheese. Touch it up with your own creativity and enjoy!



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