|Nutritional Guidelines (per serving)|
|Servings: 6 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 7g||37%|
|Total Carbohydrate 36g||13%|
|Dietary Fiber 5g||17%|
|*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.
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.
The flavor of this tasty cabbage and potato soup is enhanced by butter and (optional) parsley and paprika. 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.
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.
Serve the soup with bread or crackers for a filling meal that will warm you up on even the coldest fall and winter days.
- 3 tablespoons butter
- 1/2 cup onion (chopped)
- 3 tablespoons all-purpose flour
- 4 cups cabbage (coarsely shredded)
- 1/2 cup carrots (chopped)
- 3 cups vegetable broth
- 1/2 teaspoon salt (or to taste)
- 1/8 teaspoon black pepper (or to taste)
- 3 cups potatoes (scrubbed, peeled, and diced)
- 1 can (14 ounces) evaporated milk
- Optional: minced parsley
- Optional: dash paprika
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 the 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.
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