Chicory cabbage soup with meatballs and croutons

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40min

This soft, warming soup combines the slightly bitter taste of endive with the sweet freshness of cabbage, enriched with juicy meatballs and crispy croutons. Perfect for cold days when you crave something comforting yet refined.

This soft, warming soup combines the slightly bitter taste of endive with the sweet freshness of cabbage, enriched with juicy meatballs and crispy croutons. Perfect for cold days when you crave someth ...
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Ingredients

What do you need?
Quantity:

Ingredients soup
a good chunk of butter
2 sweet onions
3 chicory heads
1/4 pointed cabbage
1 l chicken broth
a splash of cream

Garnish
2 slices of whole grain bread
300 g mixed minced meat
1 tbsp butter
2 tbsp olive oil
salt and pepper
100 g feta cheese
2 containers of garden cress


a good chunk of butter
2 sweet onions
3 chicory heads
1/4 pointed cabbage
1 l chicken broth
a splash of cream


2 slices of whole grain bread
300 g mixed minced meat
1 tbsp butter
2 tbsp olive oil
salt and pepper
100 g feta cheese
2 containers of garden cress

Preparation method

How do you make this?

Prepare the soup base
Melt the butter in a large soup pot. Finely chop the onions and sauté them in the butter until translucent. Add the chopped chicory and sauté briefly. Then add the finely chopped cabbage and cook for a few more minutes.

Cook the soup
Pour the chicken broth over the vegetables and bring to a boil. Let everything simmer gently for about 15 minutes with the lid on so the flavors blend well. Then blend the soup with an immersion blender until smooth. Finally, stir in a splash of cream to make the soup extra creamy.

Make the croutons
Cut the wholegrain bread into cubes. Heat the olive oil in a pan, fry the bread cubes until golden and crispy, and season with salt and pepper. Drain them on paper towels.

Prepare the meatballs
Mix the ground meat with salt and pepper. Form small meatballs. Heat the butter in another pan and brown the meatballs all around until nicely cooked inside.

Serve
Ladle the soup into bowls, top with the warm meatballs, and sprinkle with crispy croutons. Serve immediately to maintain the croutons’ texture.

This is what you need:

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Tips

  • Sauté the vegetables over medium heat so they don’t brown too quickly.
  • For a lighter version, you can omit the cream or replace it with plant-based cream.
  • Cook the croutons at the last moment so they stay crispy in the soup.
  • Use well-seasoned minced meat for the meatballs to give the soup extra flavor.
  • Have leftover croutons? Store them in a sealed jar and use them later as a salad topping.
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