Cream of Cabbage Soup

Apr 11, 2022 | 1 comment

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Cream of Cabbage Soup

Cabbage is a very nutritious vegetable and has been eaten by people for 1000’s of years, currently consumed worldwide.

One day last month, I had far too much white cabbage to be able to use it up before it went manky. So I decided to try freezing it. I hadn’t frozen cabbage before and not being one to faff if I can avoid it, I decided not to blanch it or anything and just chopped it up as if I was going to cook it and popped it in a plastic bag and into the freezer.

The cabbage froze beautifully and I’ll definitely be freezing it again when I have too much.

This week, I thought I’d use the frozen cabbage as it had been in there several weeks. I had been wanting to make a variation of the cheap family recipes mushroom soup for a while, using cabbage instead of mushrooms. So today was the day.

I’ve simplified the recipe somewhat this time around.

How To Make Cream of Cabbage Soup

frozen white cabbage

white cabbage, straight from the freezer

Chop the cabbage up a bit.

Simply put everything except the cream in a saucepan and simmer for 20 minutes.

Once the soup is off the boil, add the cream. Then using either a stick blender or a liquidiser, whizz the soup smooth and your creamy vegetarian soup is ready to enjoy.

Can you freeze cabbage soup?

I had frozen so much cabbage that I ended up making a double sized batch – 8 portions. I wasn’t going to eat that many bowls of soup before it went off, so the surplus portions went into the freezer and I’ll use them in the next few weeks.

Cabbage soup freezes beautifully and it’s rather wonderful to have a delicious home made ready meal just waiting to be heated up.

What is this creamy vegetarian soup like?

cream of cabbage soup in a blue bowl on a gold charger

It’s smooth, creamy, tasting mildly of cabbage and of the turkey stock I’d used. Using turkey stock made it not vegetarian of course. I used a white cabbage which has a mild flavour. Stronger, greener cabbages would give a different result and I will be trying those in the future. Can you imagine the colour of a red cabbage soup!

The stock you use will make a difference here. Try and use a good quality home made stock, or failing that, I’ve found Knorr stock pots are particularly good.

What changes can I make

  • Use any type of cabbage – dark green Savoy, Hispi green cabbage, red cabbage or Chinese cabbage.
  • Use a good quality home made stock if you can, failing that a really good stock pot
  • Add croutons for a crunchy finish.
  • Add a tin of drained chick peas, lentils or beans of any sort.
  • Add a generous tablespoon of a Patak’s curry paste for a curried soup

a creamy vegetarian soup in a blue bowl on a gold charger

 

Other Recipes Using Cabbage

Vegan 5:2 Tom Yum with shredded cabbage, 43p

 

Spicy Cabbage, Lentils & Nan

Barley Salad, 59p. Versatile, delicious and very easy to make

Pinterest image for cream of cabbage soup
a creamy vegetarian soup in a blue bowl on a gold charger

Cream of Cabbage Soup

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Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Course:
Appetizer
,
Lunch
,
Soup
Cuisine:
English
Gluten Free
,
Vegetarian
Servings: 4 bowls
Cost per portion 21p a bowl, priced using Knorr stock pots
Calories: 120kcal

Ingredients

  • 400 g white cabbage
  • 60 g bread
  • 852 ml water
  • 1 stock cube or good quality home made stock
  • 1 tsp salt
  • 1 tsp aleppo pepper or half the amount of black pepper
  • 60 ml double cream

Instructions

  • Chop the cabbage.
    400 g white cabbage
  • Add the cabbage, bread, stock, salt and garlic to a saucepan
    60 g bread, 852 ml water, 1 stock cube, 1 tsp salt
  • Bring to a boil and simmer for 20 minutes
  • Add the cream when the soup has come off the boil
    60 ml double cream
  • Add the pepper
    1 tsp aleppo pepper
  • Whizz with a stick blender until smooth

Storage

  • Your lovely creamy vegetarian soup will keep several days in the fridge. If you need to keep it longer than a week, portion to up and store in the freezer. It freezes very well

Notes

Use any type of cabbage, they will all give different flavours to this creamy vegetarian soup.

Nutrition

Nutrition Facts
Cream of Cabbage Soup
Amount per Serving
Calories
120
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
17
mg
6
%
Sodium
 
933
mg
41
%
Potassium
 
219
mg
6
%
Carbohydrates
 
14
g
5
%
Fiber
 
3
g
13
%
Sugar
 
5
g
6
%
Protein
 
4
g
8
%
Vitamin A
 
467
IU
9
%
Vitamin C
 
37
mg
45
%
Calcium
 
78
mg
8
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @ThriftyLesley or tag #ThriftyLesley !

1 Comments

1 Comment

  1. Lee

    Definitely will try this thank you

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