0844 357 0010 john@johncorner.co.uk

Seriously good soup, easy to make, the mushrooms added to the top at the end really are a great addition, recommend!
(Serves 4 – time to cook 40minutes)


  • 300 g savoy cabbage
  • 1 medium onion
  • 8 sprigs thyme
  • 1 medium potato
  • 30g butter (30g)
  • 1 tablespoon curry powder
  • 750 ml vegetable stock or 750 ml chicken stock
  • 200g mushrooms (I used Chestnut)
  • a handful of chopped fresh parsley
  • salt
  • pepper (freshly ground)
  • 120 ml single cream


Cut the savoy cabbage into wedges, core and shred it. Chop the onion. Remove leaves from the thyme sprigs. Peel and cube the potato.

Heat half of the butter in a large stock pan until butter melts. Lower the heat and add the shredded savoy cabbage and onion. Cook for 3-4 minutes, keep stirring.

Add the curry powder and mix to coat. Add chopped potato, thyme leaves and stock. Increase the heat, add a lid and cook on low/medium heat for 25-30 minutes.

Slice the mushrooms and chop the parsley.

Blend the soup with a hand blender. Add the cream. Check if more water or curry is needed. Season with salt and pepper if necessary. Warm the soup, but don’t heat it too much, as the cream may split (depending on the fat content of the cream and on the temperature you heat it).

Heat the remaining butter in a frying pan and fry the mushrooms. Season with salt and pepper. Add parsley when mushrooms are cooked.

Pour soup into bowls and top with mushrooms, enjoy!

Originally from Genius Kitchen