Cream of cabbage soup (without the cream)

This cream of cabbage soup has no real “cream” which makes it healthy and nutritious. The cream has been replaced with a delicious and healthy alternative without compromising on the taste.

close-up top view of cream of cabbage soup in a black bowl garnished with garlic croutons and cilantro.
“cream” of cabbage soup without cream

When eating healthy becomes a priority, we’ll always be looking for ways to replace unhealthy ingredients in traditional dishes with healthier ones. I love these healthy versions of “creamy” soups not only for their texture and taste but also for the fact that by doing away with the cream, it also gives an opportunity to add healthy alternatives and hence, more nutrition. A filling and comforting meal, especially on a cold winter night this cream of cabbage soup without the cream has great potential for weight loss, too.

What do you need for the cream of cabbage soup?

A cashew paste with low-fat milk or cashew milk makes an excellent healthy alternative to cream. In addition to adding body to the soup, it also adds more nutrition and taste.

You will also need vegetables like celery, potato, onion, garlic along with dried herbs rosemary and oregano.

How do you make cream of cabbage soup without the cream?

Saute the chopped onions and garlic in oil or butter, then add shredded cabbage, diced potato and celery, cashews, water 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

Mix butter or olive oil with garlic powder, oregano and pepper. Keep the flavored butter ready before toasting the bread.

Toast the bread and spread the butter on both sides of the bread slices while still warm. Chop the bread slices into cubes.

Garnish the cabbage soup with cilantro and garlic croutons and serve immediately.

cream of cabbage soup in a black bowl garnished with garlic croutons and cilantro.
“cream” of cabbage soup without cream

More healthy soup recipes you will love:

Cream of cabbage soup pairs well with

Make ahead option

This cabbage soup can be refrigerated and reheated and keeps well for 4-5 days.

Cream of cabbage soup

This cream of cabbage soup has no real "cream" which makes it healthy, yummy and nutritious. The cream has been replaced with a healthy alternative without compromising on the taste.
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Soup
Cuisine: Italian
Keyword: cream of cabbage soup, healthy cream of cabbage soup, healthy creamy soups, vegan cream of cabbage soup
Servings: 4 people
Author: Sheeba

Ingredients

  • 5 cups cabbage shredded and loosely packed
  • 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 cilantro roughly chopped

Garlic croutons

  • 3 slices whole-grain bread
  • 3 teaspoons butter olive oil for a vegan recipe
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1 teaspoon pepper

Instructions

  • Heat butter/oil over medium heat in a heavy soup pot, add onions and garlic, stirring until soft 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.
  • Add more stock or water if necessary, until you get the desired consistency. Mix in salt and pepper.

Garlic croutons

  • Mix butter/olive oil with garlic powder, oregano and pepper.
  • Toast the bread and spread the mixture on both sides of the bread slices while still warm.
  • Chop the bread slices into cubes.
  • Garnish the cabbage soup with cilantro and garlic croutons and serve immediately.

Notes

  • Spread the garlic mixture on the bread slices as soon as they are toasted since the bread slices will absorb the flavors better when they’re warm.
  • If cashew milk is unavailable, you can replace it with almond milk

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