Creamy Cabbage and Carrot Soup

Cabbage is one of those much-maligned veggies that are incredibly cheap and very filling. If you’re living frugally, like we are, having a few great cabbage recipes in your repertoire is a very good thing. We made the entire recipe for about a dollar, possibly less. It’s also incredibly easy to make vegan or vegetarian – simply omit the cream for vegans and make sure you use vegetable broth.

This particular soup is truly greater than the sum of its parts. It’s comfort in a bowl, homey and perfect to have while it’s still wintery enough to warrant a bit of a pick-me-up while you watch the snow fall. I love the interplay of flavors between the cabbage, carrot and tomato, myself.

Creamy Cabbage and Carrot Soup [printable recipe]

Adapted from a recipe on RecipeZaar
Serves 2

  • 1 tbsp olive oil
  • 1 large onion, diced
  • 4 largish garlic cloves, crushed or minced
  • 2 carrots, peeled
  • about 1/2 small head of green cabbage or about 6 cups
  • 2 1/2 cups chicken or vegetable broth
  • 1/4 cup tomato paste
  • 1 tsp thyme
  • 1/2 tsp caraway seeds
  • salt and pepper, to taste
  • cream or sour cream, to taste if desired

Grate the carrot and shred the cabbage. I recommend using a food processor’s slicing and grating discs, but a mandolin works extremely well too. Set them aside in separate bowls.

In a medium saucepot set over moderate heat, add the oil and swirl to coat. Add the onion and a small pinch of salt and cook for about 5 minutes until soft and beginning to brown. Add the garlic and continue to cook for another two minutes.

Add the grated carrot and cook for about 2 minutes. Stir in the cabbage, thyme, caraway seeds, salt and pepper. Cover the pot and cook, stirring occasionally, for about 10 minutes.

Stir in the tomato paste then the broth. Bring to a simmer, cover and cook for 15 minutes.

Puree with an immersion blender if desired and add a splash of cream to the bowls.

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