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Cream of cabbage soup

Author
Cookinero 18 Mar 2025
6600
Cream of cabbage soup

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.

How to cook Cream of cabbage soup

Step 1

Cream of cabbage soup

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

Cream of cabbage soup

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.

Cream of cabbage soup - FAQ About Ingredients, Baking Time and Storage

Yes! Coconut milk, almond milk, or oat milk work well as dairy-free substitutes. Just ensure they're unsweetened to avoid altering the soup's flavor.
Store it in an airtight container for up to 3-4 days. Reheat gently on the stove or in the microwave before serving.
Absolutely! Replace butter with olive oil and use plant-based milk or cream. Skip any animal-based garnishes like cheese or sour cream.
Cauliflower florets are a great low-carb substitute for potatoes, offering a similar creamy texture when blended.
For a thicker consistency, blend longer or add a peeled, cooked potato. For thinner soup, stir in extra broth or milk while reheating.
Yes, but omit dairy before freezing. Freeze the blended veggie base for up to 3 months. Thaw, then add fresh milk/cream when reheating.
Try croutons, crispy bacon bits, fresh herbs (dill or parsley), grated cheese, or a swirl of sour cream for extra flavor and texture.
Yes, simply double all ingredients. Use a larger pot to accommodate the extra volume, especially when blending.

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