Cabbage and Ham Cheese Soup

Cabbage and Ham Cheese Soup

The melting cheese gives this soup a silky smooth texture. It quickly cooks through, so it's perfect for busy mornings.

Ingredients: 3-4 servings

1/4 small
60 g
Easy to melt cheese
60 g
Cake flour
2 tablespoons
300 ml
Consommé Soup stock cube
2 teaspoons
Salt and pepper
to taste
Vegetable oil
as needed


1. Cut the ham and cabbage into 1 - 1.5 cm cubes.
2. Heat vegetable oil in the frying pan, add the ham and fry on medium heat for 1-2 minutes. Then, add the cabbage and fry for 2-3 minutes.
3. When the cabbage has become fragrant, add 200 ml water (not listed) and soup stock cube and simmer over high heat with the lid on.
4. When it has come to a boil, add milk and cook on medium low heat, taking care not to let it boil over.
5. Just before it comes to a boil, add the cheese coated with flour. Check the taste and adjust the taste with salt and pepper. When the soup has lightly thickened, turn off the heat.
6. Pour into serving bowls.

Story Behind this Recipe

It takes around 20 minutes to bake bread, scones and muffins. I came up with a soup that I could make while breads are baking and would be ready at the same time.