Creamy Cabbage Soup came into being as a culinary experiment. I was looking for a new way to prepare cabbage. It is vegetable with many health benefits, but the way I was cooking it was, more or less, always the same. One day I got the idea to puree it and turn it into soup.
Honestly, I didn’t believe it would work, I was afraid it would have a strong smell. But, thank God, I decided to proceed with the experiment anyway. To my surprise, the soup tasted wonderful, very mild and creamy. Everybody liked it, but nobody could guess what it was. People usually believe it is mushroom or celery soup.
Try this Creamy Cabbage Soup on a cold day. It will comfort you and boost your health at the same time.
- 1 onion chopped
- 2 Tbsp sunflower oil or butter
- 1 small head cabbage roughly chopped
- 1 small potato grated
- 2 cups vegetable or chicken broth
- 1/2 tsp dry thyme
- 1 bay leaf
- 2 cups milk dairy or non-dairy
- 1-2 tsp lemon juice or to taste
- 1/4 cup 15% cream dairy or non-dairy
- salt ground black pepper
- TOPPING : croutons fried bacon, red pepper flakes, grated Parmesan cheese, optional
In a large pot, saute onion in oil (or butter).
Add cabbage, grated potato, chicken broth, thyme and bay leaf. Cook until cabbage and potato are soft.
Remove from heat. Puree the soup using an immersion blender (or regular blender). Add milk, lemon juice and cream. Season with salt and pepper to taste. Boil for one more minute.
Serve topped top with croutons, fried bacon, red pepper flakes and grated Parmesan cheese (optional).