Cream of Cabbage Soup

March 31, 2014
1 Ratings
  • Serves 6
Author Notes

This really should be called “cream” of cabbage soup, as there’s no cream to be found in this recipe. The base gets its creaminess from pureeing a mixture of chick peas and vegetables, and from the addition of a little 2% milk. The already vegetarian soup can be easily made vegan by swapping the milk for almond or coconut milk. This is a soup you can feel good about eating ! —SugarnStuff

What You'll Need
  • 2 tablespoons olive oil
  • 2 leeks, white and pale green parts only, chopped
  • 1 large carrot, chopped
  • 5 cups chopped cabbage
  • 1 clove garlic, minced
  • 1 cup stewed or roasted tomatoes (which is what I used), chopped
  • 2 cups cooked chick peas
  • 5 cups vegetable or chicken broth
  • 1 1/2 cups 2% milk
  • 1/4 cup fresh dill, minced
  • salt and pepper to taste
  1. To a large frying pan over medium heat, add olive oil, leeks, carrot, garlic and cabbage. Cook until vegetables are soft, using the addition of some broth if the pan gets too dry. Add tomatoes. Give this mixture a few grinds of pepper and sea salt to taste.
  2. In a large saucepan, combine chickpeas, broth and 2 cups of the cooked cabbage mixture. Use a stick blender to puree this mixture until smooth. Add milk and stir to combine. Gradually increase heat to simmer. Add remaining cabbage mixture and the dill, season with more salt and pepper to taste. Garnish with more dill if desired.

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1 Review

Emily D. November 27, 2023
This was very tasty. I used the chickpea liquid from the can in the puree and then added some chickpeas just at the end of the puree so that they had some texture. I did not add milk, the soup does not seem to need it. I also added some arborio rice when the puree and stock were mixed together to cook. Fresh dill is a good finish and maybe some sour cream.