Cabbage and potato soup is a hearty and nutritious soup that is perfect for cooler weather.
Cabbage, Potatoes, Onion, Garlic, Vegetable broth, Milk, All-purpose flour, Unsalted butter, Salt and pepper, Croutons, grated Parmesan cheese.
Preparation time: 15-20 minutes
Cooking time: 30-40 minutes
Detailed Ingredients and Quantity
|Cabbage||1 small head of cabbage, cored and thinly sliced|
|Potatoes||2 large potatoes, peeled and diced|
|Onion||1 onion, chopped|
|Garlic||2 garlic cloves, minced|
|Vegetable broth||4 cups|
|All-purpose flour||1/4 cup|
|Unsalted butter||1/4 cup|
|Salt and pepper||To taste|
|Croutons, grated Parmesan cheese||Optional toppings|
Steps to prepare sweet potato soup
- Chopped onion and minced garlic is added in melted butter, and sauté until the onion is translucent and the garlic is fragrant in a large pot.
- Diced potatoes and vegetable broth is then added to the pot. Reduce the heat and simmer the soup, after it comes to boil, until the potatoes are tender, about 15-20 minutes.
- Then add the sliced cabbage to the pot and cook by stirring well, until the cabbage is wilted and tender.
- Whisk together the milk and flour until smooth in a separate bowl. This mixture is then poured into the pot.. Cook by stirring well for an additional 5-10 minutes, until the soup has thickened.
- Salt and pepper is added as per taste.
- Croutons and grated Parmesan cheese as toppings can be added while serving.
- Calories: 300
- Fat: 14g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 8g
- Sodium: 690 mg
This soup is a good source of dietary fiber, vitamin C, vitamin K, vitamin B6, and potassium. Cabbage is also known for its antioxidant and anti-inflammatory properties, while potatoes provide a good source of carbohydrates and some essential minerals.
- This soup can be served as a main course with a side of crusty bread or a salad.
- Also can serve it as a starter to a larger meal.
Variations (similar kinds of soups with the same ingredients)
- Cabbage and potato stir-fry: Cut the potatoes and cabbage into bite-sized pieces and stir-fry them in a pan with some oil, garlic, and onion. Season with salt and pepper to taste.
- Roasted cabbage and potato wedges: Cut the potatoes and cabbage into wedges, toss them with some olive oil, salt, and pepper, and roast them in the oven until crispy.
- Cabbage and potato frittata: Sauté the cabbage and potatoes in a pan with some onion and garlic. Eggs can be poured over the vegetables in the pan. Cook until set, then finish in the oven.
- Cabbage and potato gratin: Layer sliced potatoes and cabbage in a baking dish with some cream, garlic, and cheese. Bake until bubbly and golden brown.
- Cabbage and potato hash: Shred the potatoes and cabbage and cook them in a pan with some onion and bacon. As a topping a fried egg can be added for a delicious breakfast or brunch.