W W Cream of Cabbage Soup
Dive into the comforting, velvety embrace of W W Cream of Cabbage Soup, a wholesome and lightened-up take on a classic favorite. This creamy soup combines nutrient-packed green cabbage, sweet carrots, aromatic garlic, and celery for a flavorful yet balanced base, all brought together in a smooth blend of low-sodium chicken broth, unsweetened almond milk, and tangy Greek yogurt. Perfect for a cozy lunch or a satisfying starter, this recipe offers a quick 15-minute prep and comes together in just 35 minutes, making it an ideal choice for busy weeknights. With just a touch of olive oil and plenty of fresh veggies, this dish is guilt-free and packed with vibrant flavors. Garnish with fresh parsley for a pop of color and serve hot for a deliciously creamy, dairy-light soup that’s as nourishing as it is indulgent.
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Recipe Information
Ingredients
- 1 medium head (about 2 pounds) Green cabbage
- 1 medium, diced Yellow onion
- 2 medium, peeled and diced Carrots
- 2 stalks, chopped Celery stalks
- 3 cloves, minced Garlic cloves
- 1 tablespoon Olive oil
- 5 cups Low-sodium chicken broth
- 1 cup Unsweetened almond milk
- 1 cup Plain Greek yogurt
- 1 teaspoon (to taste) Salt
- 0.5 teaspoon (to taste) Black pepper
- 2 tablespoons, chopped (optional garnish) Fresh parsley
Instructions
Remove the outer leaves of the cabbage, quarter it, and remove the core. Slice the cabbage into thin strips.
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened and translucent.
Add the garlic, carrots, and celery to the pot. Cook for another 3-5 minutes, stirring occasionally, until vegetables are tender.
Add the cabbage to the pot and stir well to combine. Cook for 5 minutes, letting the cabbage soften slightly.
Pour in the chicken broth and bring the mixture to a gentle boil. Reduce the heat to low, cover, and simmer for 20 minutes, or until the cabbage is very tender.
Using an immersion blender, carefully blend the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend, ensuring you vent the lid for safety when blending hot liquids.
Stir in the almond milk and Greek yogurt until fully incorporated. Season with salt and black pepper to taste.
Let the soup simmer for an additional 5 minutes to heat through. If the soup is too thick for your liking, you can add more chicken broth or almond milk, a little at a time, to reach your preferred consistency.
Ladle the soup into bowls and garnish with freshly chopped parsley if desired. Serve hot.
Nutrition Facts
Calories |
839 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.7 g | 34% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 3584 mg | 156% | |
| Total Carbohydrate | 110.0 g | 40% | |
| Dietary Fiber | 36.9 g | 132% | |
| Total Sugars | 62.3 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1354 mg | 104% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 3901 mg | 83% | |
*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.
