Creamy White Cabbage Soup

Velvety, tender and nourishing! Taking care of your figure! White cabbage puree soup is good because it satisfies hunger for a long time and contains a minimum of calories! You can serve it to small children, and it will also benefit the mother herself, who is getting back into shape and watching her diet.
cook time: 35 min
Nora Vaughn
Creamy White Cabbage Soup

Nutrition Facts (per serving)

32
Calories
1g
Fat
4g
Carbs
1g
Protein

Ingredients (5 portions)

Basic:

Garlic 1 clove
Olive oil 1 tbsp
Ground black pepper to taste
Salt to taste
Water 700 ml
Potato 150 g
Bay leaf 1 pc
Carrot 50 g
White cabbage 250 g
Bulb onions 50 g

Recipe instructions

Step 1

Step 1
How to cook pureed white cabbage soup? Prepare all the listed ingredients. Cut off a third of the head of white cabbage and return the rest to the refrigerator for storage. If you are preparing this soup for children, do not add garlic and ground black pepper.

Step 2

Step 2
Peel the onions and garlic and rinse. Wash the carrots in running water with a brush and peel. Chop the vegetables in any shape, but not very finely; we will still turn them into puree later. If desired, add celery (2-3 stalks), parsley root and parsnips. The dish will be even healthier, and its taste will be richer.

Step 3

Step 3
In a heavy-bottomed frying pan (or sauté pan), heat the olive oil to a high smoking point. Sauté carrots and onions over moderate heat for 2-3 minutes. Be sure to stir. The carrots should become soft and the onions transparent. Remove from heat. Thanks to sautéing, the carrots will give the soup a beautiful color, and substances with a pungent smell and taste will be removed from the onions.

Step 4

Step 4
While the vegetables are frying, wash the potatoes in running water with a brush and rinse. Cut it into medium sized slices.

Step 5

Step 5
Pour water into the pan. It is important to use filtered rather than tap water. The taste of the dish will largely depend on this. Place it on the stove and turn the heat on high. When the water boils, reduce the heat to medium and add the fried vegetables to the pan. Stir.

Step 6

Step 6
Since potatoes take longer to cook than cabbage, add them to the soup first. Cook over low heat for about 15 minutes. The finished potatoes should be easy to mash with a spoon. The cooking time for potatoes will depend on their variety.

Step 7

Step 7
While the potatoes are cooking, rinse the white cabbage and chop coarsely.

Step 8

Step 8
Add cabbage to the rest of the vegetables. Cook until it becomes soft. It is important to remember that the slower and calmer the soup simmers, the tastier it will be.

Step 9

Step 9
Add some salt. Stir. I advise you to add a little salt first, about a third of a tablespoon. Then taste and add salt as needed. After all, it’s better to under-salt than to over-salt.

Step 10

Step 10
Pepper it. Be sure to try it. Adjust the taste as you see fit. Reduce heat. Cook at low simmer for about 20-25 minutes. Watch the soup while cooking. Donʼt let it boil violently. It is better for it to simmer over low heat.

Step 11

Step 11
Add bay leaf at the end of cooking. Turn off the heat. Let the soup simmer, covered, for about 5 minutes. Remove the bay leaf; it will no longer be needed.

Step 12

Step 12
Use a slotted spoon to remove the vegetables and place them in a blender bowl. Pour in some vegetable broth. Grind the contents into a puree and return back to the pan. You can also grind it directly in the pan with an immersion blender or a regular potato masher. Pureeing must be done quickly, otherwise the soup will cool down. At this point, adjust the thickness of the soup to your taste. Our delicious dietary soup of pureed white cabbage and potatoes is ready.

Step 13

Step 13
Pour the pureed soup into bowls. Sprinkle chopped fresh herbs on top; any herbs to taste and availability will do: parsley, dill, green onions. Serve the first course hot. Bon appetit!

Additional rubrics

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