Vegetarian Creamy Cabbage Potato Soup Recipes
CREAMY POTATO-CABBAGE SOUP
Comfort food doesn't have to mean simmering a pot on the stove for hours-a warm, hearty bowl of soup is about 30 minutes and 10-ingredients away.
Provided by Marianne Williams
Time 35m
Number Of Ingredients 10
Steps:
- Heat oil in a large pot over medium-high. Add cabbage and onion. Cook, stirring occasionally, until starting to wilt and brown in spots, 8 to 10 minutes. Add potatoes, carrots, broth, and 1 teaspoon salt; bring to a boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until potatoes and carrots are tender, about 20 minutes.
- Remove pot from heat. Stir in vinegar and remaining 1 teaspoon salt; stir in sour cream. Sprinkle with dill.
Nutrition Facts : Calories 302 kcal, Carbohydrate 41 g, Cholesterol 20 mg, Fiber 8 g, Protein 5 g, SaturatedFat 5 g, Sodium 983 mg, Sugar 12 g, Fat 14 g, UnsaturatedFat 0 g
CARROT, POTATO, AND CABBAGE SOUP
This is an extremely easy soup to make. It freezes very well, so you can double or triple the recipe and keep it in the freezer.
Provided by Dan Ladouceur
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Combine the carrots, potatoes, onion, cabbage, garlic, chicken stock, olive oil, thyme, basil, parsley, salt, and pepper in a stock pot over medium-high heat; bring to a simmer and cook until the carrots are tender, about 20 minutes. Transfer to a blender in small batches and blend until smooth.
Nutrition Facts : Calories 160.8 calories, Carbohydrate 31.3 g, Cholesterol 0.7 mg, Fat 3.1 g, Fiber 4.7 g, Protein 3.8 g, SaturatedFat 0.6 g, Sodium 1195.9 mg, Sugar 4.8 g
CREAMY CABBAGE AND POTATO SOUP
Velveeta cheese gives this cabbage and potato soup the creamy consistency. Throw in a little cayenne if you like things spicy!
Provided by Brooke the Cook in
Categories Chowders
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Spray soup pot with cooking spray over medium-high heat. Add the garlic and onion and saute for 3-5 minutes.
- Add the potatoes and 3c water; bring to a boil. Then reduce heat and simmer for for 15 minutes. Stirring occasionally.
- Add shredded cabbage and cook for 10-15 minutes or until cabbage is tender.
- Whisk the water, flour and skim milk together and add to to soup.
- Add cubed cheese and stir until cheese is melted and soup is heated through.
- Add salt and pepper to taste.
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- Cut the cabbage into quarters, then thinly slice using a sharp chef’s knife. Heat the olive oil over medium heat in a large pot. Add the cabbage and cook for about 15 minutes, tossing often, until it’s decreased to about 1/3 its original size and is tender.
- While the cabbage cooks, mince the garlic and cut the potatoes into small 1/2″ cubes. Add to the cabbage and cook for an additional 5 minutes. Add the broth, salt, and thyme and bring to a boil, then turn the heat to low and let simmer for 15 minutes, partially covered, until everything is soft.
- Add the beans and let simmer until warm, then stir in the butter and a bunch of black pepper freshly ground. Taste and add more salt if necessary. The broth should be just a tad too salty – when eaten with the cabbage and potatoes it all evens out nicely. Serve.
CREAMY CABBAGE & POTATO SOUP - THE KITCHEN PREP BLOG
From thekitchenprepblog.com
5/5 (1)Category SoupCuisine AmericanTotal Time 30 mins
- Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add onion, garlic, cabbage and sprinkle with sea salt. Sautee until the veggies have softened, but not browned, about 5-7 minutes.
- Stir in frozen hash browns. Add vegetable broth, cover, and bring to a boil -- about 3-5 minutes. Reduce heat to a simmer.
- Scoop about half {or less if you prefer a chunkier soup} of the mixture out into the blender. Let cool slightly {blending very hot liquids can be dangerous!}. Add milk, half and half and fresh dill to the mixture in the blender. Blend until completely smooth.
- Add the blended mixture back into the rest of the soup in the pot. Stir and allow to come to a simmer and heat through completely. Serve hot and garnish with extra dill if desired.
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