It's a good soup to make when you don't fancy over doing it on the cooking and flavours. Yesterday I boiled a pork shank, and to avoid throwing it away as it'd make good stock I used it here as a stock base. I also added some mushrooms which needed using up. Though I do think that this soup would benefit from being made with a sweeter tasting cabbage, such as a white cabbage perhaps as the kale for one was a little tough and left a slight bitter after taste.