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Welsh Vegetable Cawl
1h 10m$15.38

Welsh Vegetable Cawl

A meatless Welsh-style soup-stew built around leeks, hearty root vegetables, green cabbage, low-sodium vegetable broth, and simple herbs. It is rustic, fully plant-based, and comforting.

  • budget-friendly
  • cabbage
  • carrots
  • cawl
  • cold weather
  • comfort food
  • dairy-free
  • dinner
  • egg-free
  • family-style
  • gluten-free
  • leeks
  • lunch
  • main course
  • make-ahead
  • meal prep
  • nut-free
  • one-pot
  • parsnips
  • plant-based
  • potatoes
  • root vegetables
  • rustic
  • shellfish-free
  • simmered
  • soup
  • soy-free
  • stew
  • stovetop
  • supper
  • turnips
  • vegan
  • vegetable broth
  • vegetable soup
  • vegetable stew
  • vegetarian
  • welsh
  • welsh vegetable cawl
  • western european
Bundle it with similar meals
25 min prep45 min cook6 servingsmedium
Cuisine
Welsh

Shopping options

Check ingredients to include themPackage used · most used first

yellow potatoes, scrubbed and cut into 1-inch chunks · 1 Pound

Yukon Gold Potatoes

100%

In recipe$1.69
To buy$1.69
Details
Fresh Potatoes · 1 lb$1.69 per packageBuy 2Package use: 100%Product matchEstimated

leeks, white and light green parts sliced and rinsed · 1 Pound

Organic Leeks-Order by the Bunch (2-3 leeks per bunch)

100%

In recipe$3.49
To buy$3.49
Details
1 lb$3.49 per packageBuy 1Package use: 100%Product matchEstimated

carrots, peeled and sliced · 12 Ounce

Carrots

100%

In recipe$0.97
To buy$0.97
Details
Fresh Carrots · 1 lb$1.29 per packageBuy 5Package use: 100%Product matchEstimated

low-sodium vegetable broth · 8 Cup

Simple Truth Organic® Low Sodium Vegetable Broth

Sale

100%

In recipe$4.00
To buy$4.00
Details
Simple Truth Organic · 32 oz$2.29
Sale
$2.00 per packageBuy 2Package use: 100%Product matchEstimated

turnips, peeled and diced · 10 Ounce

Turnip

83%

In recipe$1.56
To buy$1.87
Details
1 lb$2.49 per packageBuy 1Package use: 83%Product matchEstimated

parsnips, peeled and sliced · 10 Ounce

Parsnips Bulk

69%

In recipe$1.87
To buy$2.69
Details
1 lb$2.99 per packageBuy 3Package use: 69%Product matchEstimated

green cabbage, chopped · 12 Ounce

Green Cabbage

30%

In recipe$0.74
To buy$2.48
Details
1 lb$0.99 per packageBuy 1Package use: 30%Product matchEstimated

bay leaves · 2 Count

Kroger® Bay Leaves Container

15%

In recipe$0.34
To buy$2.19
Details
Kroger · 0.13 oz$2.19 per packageBuy 1Package use: 15%Product matchEstimated

olive oil · 2 Tablespoon

Kroger® Extra Virgin Olive Oil

6%

In recipe$0.41
To buy$6.99
Details
Kroger · 16.9 fl oz$6.99 per packageBuy 1Package use: 6%Product matchEstimated

dried thyme · 1 Teaspoon

McCormick Whole Thyme Leaves

5%

In recipe$0.30
To buy$6.29
Details
McCormick · 0.75 oz$6.29 per packageBuy 1Package use: 5%Product matchEstimated

ground black pepper · 0.5 Teaspoon

Kroger® Pure Ground Black Pepper Shaker

2%

In recipe$0.07
To buy$2.89
Details
Kroger · 1.85 oz$2.89 per packageBuy 1Package use: 2%Product matchEstimated
Common ingredient

fine salt · 1 Teaspoon

Kroger® Salt

1%

In recipe$0.01
To buy$1.00
Details
Kroger · 26 oz$1.00 per packageBuy 1Package use: 1%Product matchEstimated

Cost Summary

Availability unavailable
$15.38

· only what you use

$2.56

per serving · 6 servings

You pay at checkout$33.66
46% used in this recipe$18.28 unused

All ingredients selected

Checkout$36.55
Recipe portion$15.45

1 common ingredient not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • yellow potatoes-1 lb
  • leeks-1 lb
  • carrots-12 oz
  • green cabbage-12 oz
  • parsnips-10 oz
  • turnips-10 oz
  • low-sodium vegetable broth-8 cups
  • olive oil-2 tablespoons
  • dried thyme-1 teaspoon
  • bay leaves-2 count
  • fine salt-1 teaspoon
  • ground black pepper-1/2 teaspoon
1
Prepare the vegetables
Cutting Board
Chef’s knife
Vegetable peeler
Kitchen scale

Prepare the vegetables as listed: weigh the potatoes, carrots, parsnips, and turnips, then cut them to the stated sizes; slice and rinse the leeks well, and chop the cabbage.

Wash sliced leeks thoroughly because dirt often hides between the layers.

Keep knife tips pointed down and fingers tucked when cutting firm root vegetables.

1 pound potato
12 ounces carrot
10 ounces parsnip
10 ounces turnip
1 pound leek
12 ounces green cabbage
2
Soften the leeks
Measuring Spoons
Wooden spoon
Large soup pot

In a large soup pot, warm the olive oil over medium heat, then add the leeks and salt; cook for 5 minutes until softened.

2 tablespoons olive oil
1 pound leek
1 teaspoon salt
3
Coat the root vegetables
Measuring Spoons
Wooden spoon
Large soup pot

Add the potatoes, carrots, parsnips, turnips, thyme, bay leaves, and black pepper; stir to coat and cook for 2 minutes.

1 pound potato
12 ounces carrot
10 ounces parsnip
10 ounces turnip
1 teaspoon thyme
2 Count bay leaf
1/2 teaspoon Ground Black Pepper
4
Simmer the roots
Wooden spoon
Large soup pot
Measuring cup

Pour in the low-sodium vegetable broth, bring to a boil, then reduce to a steady simmer; cook for 20 minutes until the root vegetables are almost tender.

Simmer gently to prevent hot broth from splashing.

8 cups vegetable broth
5
Add the cabbage
Wooden spoon
Large soup pot

Stir in the green cabbage and simmer for 10 to 15 minutes, until the cabbage is tender and the potatoes are soft in the center.

Stir hot soup slowly to avoid splashing broth.

12 ounces green cabbage
6
Finish and serve
Ladle

Remove the bay leaves, taste the broth, and serve hot in bowls.

Use care when ladling hot soup into bowls.

7

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