Cabbage & potato soup w/ gluten free herb croutons

Active time: 15 min; Total time: 1 hour, 30 minutes

Yields: About 4 servings

This vegan, gluten free soup recipe is simple, hearty, and delicious for St. Patrick's Day and beyond. Top with herb croutons made from Bread SRSLY classic sourdough for the perfect lunch or light dinner.



4 tbsp olive oil

1 medium onion, diced

3 garlic cloves, minced

6 small-medium yellow potatoes, diced

1 head of cabbage, shreddded

4 cups vegetable stock

2 tsp salt

2 thyme branches

Black pepper, to taste


1/2 loaf stale or dried out Bread SRSLY loaf

3 tbsp olive oil or butter

1 tsp thyme


Heat olive oil in a large pot over medium heat. Add the onion and cook until soft and translucent, 5-10 minutes. Add the cabbage and garlic and cook, stirring occasionally, until the cabbage wilts, about 10 minutes.

Add the potatoes, vegetable stock, salt, and thyme to the pot and stir well. Bring to a simmer and cook, partly covered, until the potatoes are tender, about 45 minutes. Season with black pepper and serve with gluten free croutons.


Cut bread into 1-inch cubes. 

In a large skillet over medium-high heat, heat the olive oil or butter. Add the bread cubes and stir frequently. If the bread absorbs all of the olive oil or butter before they start to golden, add more as needed. 

Toss in the thyme right as the croutons start to golden.

Taste a crouton or two after they've been golden for a minute or two, and remove them from the heat once they meet the crispiness-level of your choosing.