Cream of Cabbage Soup
Cabbage is a very nutritious vegetable and has been eaten by people for 1000’s of years, currently consumed worldwide.
Image by Matthias Böckel from Pixabay
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
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?
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
Other Recipes Using Cabbage
Barley Salad, 59p. Versatile, delicious and very easy to make
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 saucepan60 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 boil60 ml double cream
- Add the pepper1 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
Definitely will try this thank you