Creamed Cabbage Soup Lightened Up
Creamed Cabbage Soup Lightened Up is a comforting and velvety bowl of goodness that’s been reimagined with a healthier twist, perfect for those seeking a nourishing yet creamy meal. Featuring tender green cabbage, silky almond milk, and a hint of warm nutmeg, this soup is a fusion of hearty flavors and wholesome ingredients. The use of low-sodium vegetable broth and a single potato keeps the soup light, while an immersion blender ensures a perfectly smooth texture without the need for heavy cream. Ready in under an hour, it's ideal for busy weeknights or meal prep, offering six generous servings. Garnish with fresh parsley for a pop of color, and pair it with crusty bread or a crisp salad for a satisfying, guilt-free meal. Perfect for cozy evenings, this recipe is a must-try for fans of easy and indulgent soups made healthier.
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Recipe Information
Ingredients
- 1 medium head green cabbage
- 2 tablespoons olive oil
- 1 large, diced yellow onion
- 3 minced garlic cloves
- 6 cups low-sodium vegetable broth
- 1 medium, peeled and diced potato
- 2 cups unsweetened almond milk (or milk of choice)
- 0.25 teaspoons nutmeg
- 1 teaspoons (adjust to taste) salt
- 0.5 teaspoons (adjust to taste) black pepper
- 2 tablespoons, chopped (optional, for garnish) fresh parsley
Instructions
Remove the outer leaves and core from the cabbage, then slice it into thin strips.
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the cabbage and cook for 6–8 minutes, stirring occasionally, until the cabbage begins to soften and wilt.
Pour the vegetable broth into the pot and add the diced potato. Stir to combine.
Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer, uncovered, for 20–25 minutes, or until the potato is fork-tender and the cabbage is fully softened.
Using an immersion blender, carefully blend the soup until smooth. Alternatively, allow the soup to cool slightly, then transfer it in batches to a stand blender to puree.
Return the blended soup to the pot and stir in the almond milk. Heat gently over low heat, but do not boil.
Season the soup with nutmeg, salt, and black pepper. Taste and adjust the seasoning as needed.
Serve the soup hot, garnished with chopped fresh parsley if desired. Pair it with crusty bread or a light salad for a complete meal.
Nutrition Facts
Calories |
759 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 52% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 4 mg | 2% | |
| Sodium | 3863 mg | 168% | |
| Total Carbohydrate | 89.1 g | 32% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 25.9 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 1168 mg | 90% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 2995 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
