Enjoy a bowl of creamy and flavorful cabbage soup with this easy-to-follow recipe. Made with fresh cabbage, potatoes, and aromatic spices, this soup is a comforting and nutritious dish that is perfect for any time of the year. It can be served as a starter or a light main course. The creaminess of the soup comes from a secret ingredient - cream cheese, which adds a rich and velvety texture to the dish. Make a big batch of this soup and savor the warmth and goodness.
Ingredients
- 1 medium head of cabbage, shredded
- 2 medium potatoes, peeled and diced
- 1 onion, diced
- 3 cloves of garlic, minced
- 4 cups vegetable broth
- 1 cup water
- 1 cup milk
- 4 ounces cream cheese
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 2 tablespoons olive oil
- Chopped fresh parsley for garnish
Directions
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until they become translucent.
- Add the shredded cabbage and diced potatoes to the pot. Stir well to combine.
- Pour in the vegetable broth and water. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15 minutes or until the potatoes are tender.
- In the meantime, in a separate saucepan, heat the milk over low heat. Add the cream cheese and stir until it melts and blends into the milk.
- Once the potatoes are cooked, pour the milk and cream cheese mixture into the soup pot. Stir well to incorporate.
- Season the soup with thyme, parsley, salt, and pepper. Adjust the seasonings according to your taste preferences.
- Simmer the soup for an additional 5 minutes, allowing the flavors to meld together.
- Remove the pot from the heat and let it cool for a few minutes.
- Using an immersion blender or a regular blender, blend the soup until smooth and creamy.
- Return the soup to the pot and heat it over low heat for a few more minutes.
- Ladle the creamed cabbage soup into bowls and garnish with chopped fresh parsley.
- Serve hot and enjoy!
