Description
A rich and creamy vegetable soup perfect for chilly days.
Ingredients
Scale
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 0 head cabbage (chopped)
- 4 cups vegetable broth (low-sodium recommended)
- 2 medium carrots (chopped)
- 1 cup heavy cream (or dairy-free alternative)
- 4 oz cream cheese (or Greek yogurt for lighter option)
- to taste salt
- to taste pepper
- to taste fresh dill or parsley (for garnish)
Instructions
- Chop one medium onion, two cloves of garlic, and half a head of cabbage into uniform pieces.
- Heat a tablespoon of olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until fragrant and translucent, about 3-4 minutes.
- Add the chopped cabbage, stirring well to combine. Cook for another 5 minutes until it softens slightly and turns vibrant green.
- Pour in four cups of vegetable broth. Bring the mixture to a light simmer for about 10 minutes.
- Blend the soup until creamy and smooth, adjusting consistency with more broth if desired.
- Return the blended soup to low heat and stir in one cup of heavy cream. Heat gently for 5 more minutes.
- Season with salt and pepper as needed. Optionally, sprinkle with nutmeg.
Notes
- For added flavor, consider including herbs such as thyme or bay leaves while cooking.
- This soup can be made in advance and frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg