Cream of cabbage soup recipe | how to make cabbage soup (no cream)
This cream of cabbage soup is creamy and delicious, but has no "cream" which makes it healthy and nutritious. Learn how to make low carb cabbage soup from scratch with basic healthy ingredients.
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 cream of cabbage soup keeps well for 3 days in the refrigerator and 1 month in the freezer.