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Green Soup with Sea Spaghetti on a board with spoon & toast. - aerial view
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4.6 from 5 votes

Green Soup with Sea Spaghetti

A hearty, healthy and delicious soup packed full of almost every green vegetable that exists.
Course Main
Cuisine British
Keyword cabbage, courgette, sea spaghetti
Prep Time 10 minutes
Cook Time 33 minutes
Total Time 43 minutes
Servings 5 - 6
Author Camilla Hawkins


  • 4 tbsp Rapeseed Oil
  • 1 tbsp Butter
  • 1 Onion chopped
  • 2 Garlic cloves chopped
  • 2 Celery sticks chopped
  • 1 Large potato diced
  • 1 Courgette chopped
  • 1 x 300g Pack finely shredded cabbage & leek 100g Cabbage, 100g Leeks, 100g Greens
  • 120 g Baby spinach
  • 60 g Baby kale
  • 1.3 ltrs Vegetable stock made with 2 stock cubes
  • 90 g Fried sea spaghetti seaweed washed for garnish (optional)
  • Pepper freshly ground


  • Heat 2tbsp oil in a very large pan and add all the vegetables except the baby spinach and kale.
  • Give the vegetables a good stir and sweat under a lid for about 15 minutes, stirring occasionally.
  • Next add the stock and pepper, bring to the boil and then simmer for 15 minutes or until the potatoes are tender.
  • Towards the end of cooking prepare the sea spaghetti by chopping into roughly 3 - 4cm strips.
  • Heat 2 tbsp oil in a wok on a highish heat and fry for 6 – 8 minutes, stirring regularly.
  • Add the baby spinach and kale to the soup and bring back to a simmer for a further 3 minutes.
  • Use a stick blender to partially blend the soup (you want lots of chunky bits).
  • Serve in bowls garnished with the sea spaghetti if using and some warm crusty bread.


To make the soup suitable for vegans just replace the butter with more oil or a dairy free spread.