This cream of cabbage soup is creamy and delicious, but has no “cream” which makes it healthy and nutritious. The cream has been replaced with a delicious and healthy alternative without compromising on the taste.
Cabbage soup doesn’t have to be boring. The best cabbage soup recipe, you’ll love this soup for its texture and taste. By doing away with the cream, you can add healthy alternatives and hence, more nutrition. An ideal cabbage soup for weight loss, this soup replaces flour and butter with healthier low fat milk and cashews that is also delicious.
This recipe for cabbage soup is so easy, you don’t even have to prepare the thickener. Just saute cashews with the vegetables and the blender does the job for you. A filling and comforting meal, especially on a cold winter night this low carb cabbage soup has great potential for weight loss, too.
Ingredients for cabbage soup
You will need a few basic ingredients to make this awesome soup. Apart from cashews and low-fat milk, you will also need vegetables like celery, potato, onion, garlic along with dried herbs rosemary and oregano for added flavor.
How to make cabbage soup
Saute the chopped onions and garlic in oil or butter, then add cashews, shredded cabbage, diced potato and celery. Add water (or stock) and the dried herbs. Boil for 15 – 20 minutes until the vegetables are cooked. Blend using a stick blender or cool the mixture and blend using a regular blender.
Add milk to the blended soup and simmer for 20 minutes until the soup becomes thick and creamy. Season with salt and pepper.
Homemade garlic croutons
Heat olive oil in a pan. Cube wholegrain bread slices and saute in oil. Sprinkle garlic powder and oregano and fry until browned.
Garnish the cabbage soup with cilantro and garlic croutons and serve immediately.
Make ahead option
This cabbage soup can be refrigerated and keeps well for 3 days, or frozen up to a month.
More healthy soup recipes you will love:
- Lentil soup with veggies
- Chickpea curry soup
- Gluten-free red bean pasta soup
- Minestrone soup with Asian spices
- Vegan cream of asparagus soup
- Chilled cucumber herb soup
Pair this cream of cabbage soup with
- 3 bean Mexican quinoa for a high protein high fiber vegetarian meal
- Healthy mint Pesto Pasta
- 5 ingredient garlic prawns
- Baked lemon mustard fish
- Mustard chicken
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Cream of cabbage soup | how to make cabbage soup (cream-less)
Ingredients
- 5 cups cabbage shredded
- 1 medium potato diced
- 2 stalks celery sliced
- 1 onion chopped
- 3 cloves garlic chopped
- 1/4 cup cashews
- 1/2 cup low-fat milk cashew milk for a vegan recipe
- 2 teaspoons butter olive oil for a vegan recipe
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
- salt and pepper
- 2 cups water or stock
- 1/4 cup chopped cilantro
Garlic croutons
- 3 slices whole-grain bread
- 3 teaspoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1 teaspoon pepper
Instructions
- Heat butter/olive oil over medium heat in a heavy soup pot, add onions, garlic and cashews, stirring for about 5 minutes. Add the cabbage, potato, celery, cashews, water or stock and the dried herbs. Cook covered until the vegetables are tender, for 15 to 20 minutes.
- Cool the mixture and process using a blender until smooth.
- Transfer back to the pot, add milk and simmer for 20 minutes or until the soup becomes thick and creamy. Mix in salt and pepper. Add more stock or water if necessary, until you get the desired consistency.
Garlic croutons
- Heat olive oil in a pan. Cube the bread slices and add them to the pan. Sprinkle garlic powder and oregano on the bread cubes. Stir until the bread cubes turn golden brown.
- Serve the cabbage soup garnished with cilantro and garlic croutons.
Notes
- If cashew milk is unavailable, you can replace it with almond milk.
- Make-ahead option: This cabbage soup keeps well for 3 days in the refrigerator and 1 month in the freezer.
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