|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 7g||36%|
|Total Carbohydrate 38g||14%|
|Dietary Fiber 5g||16%|
|Total Sugars 13g|
|Vitamin C 49mg||244%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Nothing is as pleasing to eat on a cold day as a hot bowl of soup. And cabbage and potatoes are traditional, easily stored root vegetables that lend heartiness to meatless but completely satisfying wintertime meals. Put them together in a soup with a handful of other ingredients you probably already have on hand, and you've got a winning combination.
Additional root vegetables—onion and carrots—contribute a boost of flavor and nutrients. Evaporated milk increases the heartiness factor and supplies a creaminess that is sure to please.
Serve the soup with bread or crackers for a filling meal that will warm you up on even the coldest fall and winter days.
"Silky, nourishing, and surprisingly fancy, this soup is great on its own, but it's also begging to be accessorized. Top with dill, cheese, hot sauce, you name it. Cabbage and potato soup is there for you when no one else is." —Laura Manzano
3 tablespoons unsalted butter
1/2 cup coarsely chopped onion
3 tablespoons all-purpose flour
4 cups coarsely shredded cabbage
1/2 cup coarsely chopped carrots
3 cups vegetable broth
3 cups potatoes, peeled and cut into 1/2-inch dice
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 (12-ounce) can evaporated milk
Minced parsley, for garnish, optional
Paprika, for garnish, optional
Steps to Make It
Gather the ingredients.
In a large heavy saucepan or Dutch oven, heat butter over medium heat. When the butter melts, add the onion and cook, stirring occasionally until golden. Stir in the flour until well blended.
Add the cabbage, carrots, broth, potatoes, salt, and pepper. Bring to a boil, stirring frequently. Reduce heat to low. Cover and cook, stirring frequently, until vegetables are tender, about 20 minutes.
Add the evaporated milk. Continue to stir until just heated through, but not boiling.
Taste and adjust seasonings. Before serving, garnish each bowl with minced parsley and paprika, if desired.
- 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.
- 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.