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Cabbage cream soup is an unusual and incredibly nutritious dish. When buying white cabbage, first of all, pay attention to the appearance of the head. The leaves should be tender, with a fresh green color. Not too thick, this indicates that the vegetable is either overripe and will be tough when cooked, or has absorbed too many nitrates. The head itself should be elastic and dense, not cracked.

Step 1

Make the frying. Heat a saucepan and add a little oil. Fry the onion and carrot over medium heat. They should become soft and light golden. Cover with water and add the potatoes and cabbage. Salt to taste.

Step 2

Boil all the ingredients and puree them. Add spices (pepper, nutmeg and salt) to the pan with vegetables, cook for another 7-8 minutes. Then remove the pan from the heat and beat the contents with a blender. Next, add milk or cream, return the pureed soup to the heat and bring to a boil.