Vegetarian Creamy Cabbage Potato Soup Recipes

CREAMY CABBAGE AND POTATO SOUP

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.

VEGAN POTATO SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, and garlic; cook and stir until soft, about 10 minutes. Add potatoes, water, and 2 teaspoons salt. Bring to a boil; reduce heat and simmer until potatoes are very tender, 10 to 15 minutes.
• Remove pot from the heat and puree soup with an immersion blender. Stir in almond milk.
• Return soup to the heat and cook until heated through, about 5 minutes. Season with remaining 2 teaspoons salt and pepper.

VEGETARIAN CREAMY CABBAGE POTATO SOUP

Steps:

• 1. Cook onions and caraway seeds in 2 tablespoons butter in a large pot over medium heat until soft, about 5 minutes. 2. Add 2 tablespoons butter and cabbage, cover and sweat cabbage until slightly browned, 10 to 15 minutes. 3. Deglaze pot with wine and lemon juice over medium high heat. 4. Add broth, potatoes, and carrot: season with salt and black pepper. How much depends on your person taste. 5. Bring soup to a boil, then reduce heat to medium, and simmer 15 minutes. 6. Melt 6 tablespoons butter in a small sauce pan over medium heat. 7. Whisk in flour and cook, stirring constantly, about two minutes. 8. Gradually add milk and cook, whisking constantly about three minutes. 9. Increase soup heat to medium-high; stir in milk mixture, then stir until soup begins to thicken, 2 to 3 minutes. If soup is too thick add more milk. 10. Combine sour cream, horseradish, salt, and chives and dollop onto each serving of soup.

CABBAGE AND POTATO SOUP

Steps:

• Gather the ingredients.
• In a large heavy saucepan or Dutch oven, heat butter over medium-low heat; cook onion until golden in color. Stir in flour until well blended.
• Add cabbage and carrots along with broth, salt, pepper, and potatoes. Bring to a boil, stirring frequently; reduce heat to low. Cover and cook until vegetables are tender, stirring frequently, about 20 minutes.
• Add evaporated milk and stir to blend it in. Heat through, but do not boil.
• Taste and adjust seasonings, adding more salt and pepper as needed.
• Sprinkle each serving with a little minced parsley and a dash of paprika, if desired. Tips One medium cabbage, weighing about 2 pounds, should produce about 4 cups of shredded cabbage . Look for a firm and blemish-free cabbage that appears heavy for its size. Use a purple cabbage or a mix of smaller purple and green cabbages for a brighter color palette. One pound of potatoes will yield about 3 cups. Leave the potatoes unpeeled for additional texture and nutrients. Use a "waxy" (as opposed to starchy) type of potato that won't fall apart in the soup. Red-skinned potatoes, Yukon Golds, or any type of new potato are good options. Be sure to remove any spots or eyes before dicing. If you want to make the soup vegan but retain its creamy texture, substitute the cooking oil of your choice for the butter and coconut milk or another nondairy milk, such as almond or flaxseed milk, for the evaporated milk.

VEGETARIAN CREAM OF POTATO SOUP

Steps:

• Heat a nonstick skillet over medium heat. Place vegetarian bacon strips in the skillet without overlapping. Cook over medium-low heat, turning occasionally, until crisp, 8 to 10 minutes. Let sit until cool enough to handle, then dice and set aside.
• Combine potatoes, water, 1 cup milk, cream, and vegetable bouillon in a pot. Bring to a simmering boil. Add cooked "bacon," celery, and carrot. Stir in parsley, Worcestershire, thyme, garlic powder, dry mustard, salt, red wine, and pepper.
• Heat butter and oil in a skillet over medium heat. Cook and stir onion in the pan until golden, 7 to 10 minutes. Stir in flour and mix well. Stir in remaining 1/3 cup milk slowly until well mixed. Pour into potato mixture and stir well.
• Cook until soup is thick and potatoes are tender, 15 to 20 minutes.

VEGAN CABBAGE, CARROT AND POTATO SOUP

Steps:

• Place all ingredients in a large soup pot. Bring to a boil.
• Reduce heat and allow to simmer for about 35 minutes.
• Remove from heat and use an immersion blender to thoroughly blend the soup. Serve immediately.

POTATO AND CABBAGE SOUP

Steps:

• In a large saucepan or Dutch oven, saute onion in butter until tender. Add the water, cabbage, potatoes, bouillon, pepper and garlic. Cover and simmer for 20-25 minutes or until potatoes are tender. Stir in ham; heat through.

CREAMY POTATO-CABBAGE SOUP

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.

CREAMY RED CABBAGE SOUP

Steps:

• Directions Heat up the oil in a big pot and saute the onions for about 5 minutes. Add red cabbage and potatoes and stir fry for about 5 more minutes. Put the spices into a tea bag and tie it up with a string. Add the spices and the vegetable broth to the pot and boil if for about 10 minutes until the cabbage is soft. Use and immersion blender and blend the soup until smooth. Mix in the rest of the ingredients and adjust taste before serving. The soup tastes best if yo serve it with our roasted almonds with 5 Spices, enjoy!