Creamy Cabbage Soup
This Creamy Cabbage Soup is perfect during the winter. Colorful and packed with flavorful ingredients, it’s a great and tasty way to warm up.
Ingredients
- 3 tbsp. butter tips & tricks
- 2 cups sweet onions (Vidalia or Walla Walla), diced
- 1 1/2 cups carrots, diced
- 1 cup celery, diced tips & tricks
- 1 cup red peppers, diced
- 1 tsp. ground Himalayan sea salt, or to taste and divided
- 3 large cloves garlic, pressed
- 1/2 tbsp. Herbes de Provence tips & tricks
- 1/2 tbsp. granulated sugar
- 1 tsp. freshly ground black pepper, or to taste
- 1/2 tsp. hot paprika, or to taste
- 5 cups green cabbage, cored and chopped
- 4 cups low-sodium chicken broth
- 2 cups whole milk
- Herb Garlic Parmesan Croutons, as needed see Recipe
- 2 tbsp. fresh parsley, chopped tips & tricks
Directions
- In a large pot over medium-high heat, add butter and when it starts sizzling, add onions, carrots, celery, red peppers and ½ tsp. ground sea salt; stir and sauté for 5 minutes.
- Add garlic and quickly sauté for 1 minute.
- Add Herbes de Provence, sugar, remaining ½ tsp. ground sea salt, freshly ground black pepper and paprika; stir to combine and cook for 1 minute.
- Add the cabbage, stir, reduce the heat to medium, then cover and let the cabbage sweat for 10 minutes or until soft, stirring halfway through cooking.
- Pour in chicken broth and milk. Stir well and bring the mixture back to a simmer; cook for 20 minutes. Taste and adjust if necessary.
- Spoon the soup into warm serving bowls, add some croutons and sprinkle on some fresh chopped parsley.