Description
A warm and comforting soup made with creamy potatoes and cabbage, perfect for chilly days.
Ingredients
Scale
- 1 medium head of cabbage, chopped
- 4 medium potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat.
- Add chopped onion and garlic, sauté until translucent.
- Add chopped cabbage and diced potatoes, stirring to combine.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 20-25 minutes, or until potatoes are tender.
- Use an immersion blender to puree the soup until smooth.
- Stir in heavy cream and season with salt and pepper.
- Serve hot and enjoy!
Notes
- For a vegan version, substitute heavy cream with coconut cream.
- Feel free to add other vegetables like carrots or celery for extra flavor.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg