Vegetarian Creamy Cabbage Potato Soup Recipes

VEGETARIAN CREAMY CABBAGE POTATO SOUP

Steps:

• 1. Cook onions and caraway seeds in 2 tablespoons butter in a large pot over medium heat until soft, about 5 minutes. 2. Add 2 tablespoons butter and cabbage, cover and sweat cabbage until slightly browned, 10 to 15 minutes. 3. Deglaze pot with wine and lemon juice over medium high heat. 4. Add broth, potatoes, and carrot: season with salt and black pepper. How much depends on your person taste. 5. Bring soup to a boil, then reduce heat to medium, and simmer 15 minutes. 6. Melt 6 tablespoons butter in a small sauce pan over medium heat. 7. Whisk in flour and cook, stirring constantly, about two minutes. 8. Gradually add milk and cook, whisking constantly about three minutes. 9. Increase soup heat to medium-high; stir in milk mixture, then stir until soup begins to thicken, 2 to 3 minutes. If soup is too thick add more milk. 10. Combine sour cream, horseradish, salt, and chives and dollop onto each serving of soup.

CREAMY CABBAGE AND POTATO SOUP

Steps:

• Spray soup pot with cooking spray over medium-high heat. Add the garlic and onion and saute for 3-5 minutes.
• Add the potatoes and 3c water; bring to a boil. Then reduce heat and simmer for for 15 minutes. Stirring occasionally.
• Add shredded cabbage and cook for 10-15 minutes or until cabbage is tender.
• Whisk the water, flour and skim milk together and add to to soup.
• Add cubed cheese and stir until cheese is melted and soup is heated through.
• Add salt and pepper to taste.

CABBAGE AND POTATO SOUP

Steps:

• Gather the ingredients.
• In a large heavy saucepan or Dutch oven, heat butter over medium-low heat; cook onion until golden in color. Stir in flour until well blended.
• Add cabbage and carrots along with broth, salt, pepper, and potatoes. Bring to a boil, stirring frequently; reduce heat to low. Cover and cook until vegetables are tender, stirring frequently, about 20 minutes.
• Add evaporated milk and stir to blend it in. Heat through, but do not boil.
• Taste and adjust seasonings, adding more salt and pepper as needed.
• Sprinkle each serving with a little minced parsley and a dash of paprika, if desired. Tips One medium cabbage, weighing about 2 pounds, should produce about 4 cups of shredded cabbage . Look for a firm and blemish-free cabbage that appears heavy for its size. Use a purple cabbage or a mix of smaller purple and green cabbages for a brighter color palette. One pound of potatoes will yield about 3 cups. Leave the potatoes unpeeled for additional texture and nutrients. Use a "waxy" (as opposed to starchy) type of potato that won't fall apart in the soup. Red-skinned potatoes, Yukon Golds, or any type of new potato are good options. Be sure to remove any spots or eyes before dicing. If you want to make the soup vegan but retain its creamy texture, substitute the cooking oil of your choice for the butter and coconut milk or another nondairy milk, such as almond or flaxseed milk, for the evaporated milk.

CREAMY POTATO-CABBAGE SOUP

Steps:

• Heat oil in a large pot over medium-high. Add cabbage and onion. Cook, stirring occasionally, until starting to wilt and brown in spots, 8 to 10 minutes. Add potatoes, carrots, broth, and 1 teaspoon salt; bring to a boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until potatoes and carrots are tender, about 20 minutes.
• Remove pot from heat. Stir in vinegar and remaining 1 teaspoon salt; stir in sour cream. Sprinkle with dill.

VEGETARIAN CROCK POT CREAMY POTATO SOUP

Steps:

• Cook the first 8 ingredients in the crock pot on high for 3-4 hours or until the potatoes are tender when tested with a fork.
• Add to the soup an easy-roux made of 1/2 cup flour shaken vigerously in a mason jar with 1 cup of the half and half,( you may also in addition to shaking this mixture whisk it in order to smooth out all the lumps), the other cup of half and half and the cheese. Continue cooking the soup for another 30 minutes.
• To achieve a smooth consistency, mash the potatoes in the crock pot, adding some extra half and half or broth if needed. You may also put the soup in a blender afterward in order to have a creamier texture if desired. Some portion of the potatoes may be kept in their present whole state for the varied effect which is also great!
• Serve hot and garnish with fresh parsley or other fresh herbs and side-toppings like coursley shredded parmesan and cheddar cheese, sour cream or plain yogurt and chopped fresh chives. Chopped crisp bacon also makes a nice meat-lovers' topping! Enjoy! Note: the 30-minute prep time really depends on how long it takes to get the potatoes, onion and garlic chopped and whether or not you choose to leave the potato skins on !