Nutrition balance score
Unbalanced
Glycemic Index
69
Moderate
Nutrition per serving
Calories1001.1 kcal (50%)
Total Fat51.4 g (73%)
Carbs106.7 g (41%)
Sugars18.7 g (21%)
Protein27.4 g (55%)
Sodium7163.5 mg (358%)
Fiber16.3 g (58%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
1Leek
large
500gpotatoes
1 Tbutter
1 Tolive oil
1chicken stock cube
1beef stock cube
1 Tmiso paste
1 Tgochugaru
¼ tcayenne pepper
2 Tsweet sherry
substitute with white wine, red wine vinegar or cider vinegar
1 Lwater
40gstrong cheddar
grated
For the cabbage:
Instructions
Step 1
Wash and slice the leek. Meanwhile heat up your soup pot with the butter and olive oil on medium heat. Add the leek and miso and sauté until the leek is wilted.
Step 2
Deglaze the pan with sherry and add the spices and stock cubes. Top with water.
Step 3
Add the potatoes and bring to a low boil, stirring occasionally. Boil until potatoes are very tender. Keep an eye on the pot and top up with a bit of water if it gets too low.
Step 4
Meanwhile while your soup is bubbling, heat the oven to 200c or preheat your air fryer to 180c. Pop your cabbage into a small baking dish or a silicone air fryer basket. Mix the the other cabbage ingredients together and pour over the cabbage. Bake, stirring every 5 minutes, until the cabbage is crispy and most of the liquid is evaporated (approx 15-20 minutes).
Step 5
When the potatoes are very tender, take the soup off the heat and add the cheese. Blend with a stick blender until smooth (the cheese will melt and meld into the soup as you go). Season to taste.
Step 6
Serve your soup and top with a nice pile of crispy cabbage.
Notes
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