Creamy Cabbage Soup
There’s something so comforting about a warm bowl of homemade soup simmering on the stove. This creamy cabbage soup is filled with tender vegetables and a velvety broth, making it a simple, cozy meal for a chilly afternoon or a peaceful evening at home.
What You’ll Need
1/2 medium head of cabbage, chopped 4 cups vegetable broth 1 cup heavy cream 1 medium carrot, diced 1 stalk celery, diced 1 medium onion, chopped 2 cloves garlic, minced 1 tablespoon olive oil Salt and black pepper to taste Fresh parsley, chopped, for garnish
How to Make It
1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté for 2–3 minutes until the onion begins to soften.
2. Add the diced carrot and celery. Cook for about 5 minutes, stirring occasionally.
3. Stir in the chopped cabbage and cook for another 5 minutes, until it begins to wilt.
4. Pour in the vegetable broth and bring the soup to a boil. Reduce the heat, cover partially, and simmer for 20 minutes, or until the vegetables are tender.
5. Use an immersion blender to blend about half the soup, leaving some cabbage and vegetables whole for a hearty texture. If using a countertop blender, blend carefully in batches.
6. Stir in the heavy cream and simmer gently for another 5 minutes. Avoid boiling the soup after adding the cream. Season with salt and black pepper to taste.
7. Ladle into bowls and garnish with fresh parsley. Serve warm with crusty bread or crackers if desired.
Prep Time: 10 minutes | Cook Time: 40 minutes | Total Time: 50 minutes | Serves: 4 Calories: Approximately 180 per serving | Protein: Approximately 4 g per serving