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Creamy Cabbage and Potato Soup

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A comforting and hearty soup made with cabbage, potatoes, and cream, perfect for chilly evenings and meal prepping.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Comfort Food
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 small head green cabbage, chopped
  • 4 medium red potatoes, diced
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 1 cup heavy cream Can substitute with low-fat milk
  • Salt and pepper to taste
  • Olive oil For sautéing
  • Herbs (e.g., thyme or parsley) for garnish

Method
 

Preparation
  1. In a large pot, warm some olive oil over medium heat.
  2. Toss in the chopped onion and minced garlic. Sauté them until soft and fragrant.
  3. Add the chopped cabbage and diced potatoes, stirring everything together until well-coated.
  4. Pour in the vegetable or chicken broth and bring to a boil. Once bubbling, reduce the heat and let it simmer for about 25-30 minutes, or until the potatoes are tender.
  5. Gently stir in the heavy cream and season with salt and pepper to perfection.
  6. Dish it out hot, and finish with a sprinkle of fresh herbs on top for a delightful garnish.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 32gProtein: 6gFat: 24gSaturated Fat: 15gSodium: 600mgFiber: 4gSugar: 3g

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for 2-3 months. Reheat gently on the stovetop or in the microwave.
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