Variation on Seupa Vapellenentse

Kale, Cheese & Bread Soup

For what is essentially a soggy cheese and cabbage sandwich, this is very, very tasty.


Preparation time: 15 minutes
Cooking time: 15 – 45 minutes
Skill level: easy
Makes: It fed three of us.


  • kale (or dark green cabbage) – shredded – enough for 3 people
  • good quality stale bread (no Mothers Pride) – 400g
  • Gruyère (or similar) cheese (no Craft slices) – 300g
  • good quality vegetable stock – 1 litre
  • butter – 50g
  • s and p

Prepare your vegetable stock by either making it fresh or using a good quality Bouillon powder. For this recipe we used a 50/50 combination of the two – this gave us a the depth of flavour of a home-made stock plus the salty immediacy of the shop-bought powder. It was very tasty.

Meanwhile shred and wash the kale and place in a large pan with a tiny amount of water. Cover with a lid and cook over a medium heat until just tender.


As this is happening, grate your cheese and cut your bread into half inch cubes.

When everything is done, start to construct your soup.

Take your warmed (the latest mantra here at Yumblog Towers) soup bowls and layer some of the kale on the bottom. Then add a layer of bread followed by a layer of cheese. Repeat until you have run out of ingredients (Probably only 2 or 3 layers).

Pour over the stock and leave to stand for 2 minutes so the bread soaks up the delicious stock and the cheese starts to melt and go stringy.

Melt the butter in a small pan and pour over the soup.

Eat and enjoy.

Verdict: This is a simple and very tasty soup. It’s success depends on the quality of the ingredients, so as I said, the use of good quality stock, bread and cheese is essential. The melted butter adds a whole new dimension of oily luxury.

Drink: Water for her. Wine for him and guest

Entertainment: Making plans for Christmas.

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