Cabbage, Potato and Brussel Sprout Soup

By Joris Vermeir

We all deserve a fully functioning system. One that gives us security and comfort by protecting our basic rights and needs. A system that offers wellbeing in the largest sense of the word. To stir the conversation we suggest you cook a lunch that will be eaten commonly with the people you work and live.

This lunch is a basis to build on. It boosts your immune system, stimulates gastric wellbeing and is a great source of antioxidants and vitamin C. It gives you the opportunity to shine in true elegance by adding fermented stuff to your home, or why not start making your own pot of sauerkraut. It’s just salt and shredded cabbage after all.

This meal is basic, whole hearted and good for you. Make a little more and share it. It’s a social thing. That’s what good eats are all about.

Ingredients (for 3 or maybe 4 persons)

  • 500g of white cabbage
  • 400g of potatoes
  • 200g of brussel sprouts
  • 2 onions
  • 1 carrot
  • 2 garlic cloves
  • 2 teaspoons of crushed coriander seeds
  • 4 bay leaves
  • salt, pepper
  • spices such as a pinch of smoked paprika, cumin seeds, nutmeg
  • 1,5 litre water


Cut the onions in half and slice them thinly. Grate the carrot coarsely. Mince the garlic. Melt some butter/oil in a large cast iron pot.

Fry the onions, carrot, garlic and crushed coriander, bay leaves/other spices for about 10 minutes on medium heat.

Cut the white cabbage in fine strips and add them to the pot. Fry for another 10 minutes. This gives a rich, smokey and powerful flavour. Meanwhile, peel the potatoes and cut them in cubes. Together with pepper and salt, and maybe some more oil. Add water. Put the lid on. Let simmer for about 20 minutes. Slice the brussel sprouts thinly. The thinner the better.

When cabbage and potatoes are cooked, throw in the sprouts. The idea is that they give the dish crunch, freshness and character. Allow them to get some heat. Turn off the stove.

Taste and add more seasoning to taste. Serve in a bowl and add a dollop of sour cream or spelt cream for extra creaminess. Some lemon zest can be nice too.