creamy and greeny leftover veggies soupcreamy and greeny leftover veggies soupcreamy and greeny leftover veggies soup

Time is not always on our side. One more day until the next outdoor market in my neighborhood here in Paris (which is, by the way, chilly this week) and I still have loads of greens and vegetable leftovers and yes they are taking up a lot of space in the refrigerator… half a cabbage, lots of celery, green onions, parsley, dill, a few potatoes as well as a small container of already opened crème fraîche (like sour cream) and regular heavy cream that are just taking up space on the fridge shelves too ! I love soup any time of the day, morning, noon and night. Time to make a green creamy soup and free up some space in my fridge. I'll be filling it up with newer, fresher and crisper stuff from the market tomorrow ! Are those half-lemons I see ? (that juice will bring it all together with a zing !)

clip choose your leftovers wisely, spinach and chard could be a nice addition, regular onions too, but perhaps not green peppers with the cabbage or spinach; for creaminess, half-half cream or even beaten cream cheeses could do the trick too


creamy and greeny leftover veggies soup


2 litres or 8 cups of soup


  • 500 grams chopped white cabbage
  • 250 grams chopped celery (with the leaves, save some for garnish too)
  • 175 grams chopped green onions
  • 200 grams diced potatoes
  • 1/3 cup olive oil (70 grams)
  • 2 cups chicken (or vegetable) stock (500 grams)
  • 3 cups water (1000 grams)
  • 3 bay leaves
  • 1 cup chopped fresh parsley (30 grams)
  • 1/2 cup chopped fresh dill (15 grams)
  • 1 lemon (juice only)
  • 1 tsp salt (5 grams)
  • 1/2 tsp ground pepper
  • 2 tbsp crème fraiche (or sour cream or heavy cream)
  • garnish : celery leaves and a tbsp of heavy cream


  • chop up all of your vegetables
  • heat some olive oil in a large pot and sauté your vegetables for 10 minutes until softened
  • add the stock, water and bay leaves and salt and pepper and boil for 10 minutes
  • lower heat to medium-heat and cook for another 20 - 25 minutes
  • remove from heat and add the chopped parsley and dill
  • let cool down for 5-10 minutes and use a hand blender to mix until smoother
  • add 2 tbsp (or more) crème fraiche or sour cream or heavy cream and mix
  • add the juice of half a lemon and mix well and re-taste for salt and pepper or herbs
  • serve warm or chilled and garnish with 1 tsp of cream, celery leaves, herbs