Cabbage and Chilli Soup with Cayenne Croutons

So I'm back from the supermarket and I've decided that soup is definitely on the menu- it's so easy to make and is so deliciously filling and nutritious, that I've decided to skip the main course this evening!!

This delicious soup will serve 4 comfort-seeking, spice-loving people!!

1 tablespoon olive oil


600g cabbage / whole head

2 medium potatoes (cut into small cubes)

2 medium onions (finely diced)

2 cloves garlic (finely sliced)

2 red chillis (finely sliced)

1 green chilli (finely sliced)

½ teaspoon cayenne pepper

200ml dry cider

1 ½ pints chicken stock

Sea salt and pepper to taste



Wash the cabbage and roughly chop. Set aside.

Peel and chop the potatoes and onions into small cubes.

Finely chop the garlic and chilli.

Heat olive oil in a large saucepan and gently sauté the potatoes, onions and salt and pepper for 15 – 20 minutes.

Add the garlic, chilli and cayenne pepper and stir well.

Add 200ml dry cider to de-glaze pan and cook for 10 – 15 minutes.

Add the cabbage stir well.

Add the chicken stock and simmer for 30 – 35 minutes, until the vegetables soften.

Remove from heat, allow cool a little before transferring to a blender or use a hand held blender to thicken soup.

Reheat the soup and season with salt and pepper before serving.

Serve with cayenne croutons.

Cayenne Croutons:

1 slice wholemeal bread

Pinch cayenne pepper

Drizzle olive oil



Cut the bread into cubes, drizzle with olive oil and sprinkle with cayenne pepper.

Heat a frying pan and cook oiled and seasoned croutons for 1 – 2 minutes until crispy.

Enjoy!