This soup is creamy, buttery, thick, and delicious. I have been on a weird cabbage kick lately and here we go. This soup is awesome and hearty and can be easily veganized by omitting the dairy (or switching for vegan versions), it will still be amazing. The recipe makes a lot so you will have meals for days, or for a group. I served this up with a sprinkle of cayenne and some sausage on the side. You will see I’ve suggested that the cabbage and cauliflower can be any size, the measurements can be adjusted for different amounts of veggies (it’s hard to hunt down a particular size of veggies).
Creamy Cauliflower & Cabbage Soup
INGREDIENTS
- 1 head of cabbage (any size), roughly chopped
- 1 head of cauliflower (any size), roughly chopped
- 1/4 cup butter
- 1 tsp ground black pepper
- 1/2 tsp salt
- 5 cups of chicken broth (or more, to almost cover the veg)
- 1/2 tsp cumin
- 1/4 cup heavy cream
- 1/2 cup crumbled feta
- paprika or cayenne to sprinkle
DIRECTIONS
- In a very large pot melt the butter. Sauté the cabbage over medium-high heat until softened and somewhat translucent.
- Add the cauliflower to the pot, sprinkle with pepper, salt, and cumin.
- Pour the both into the pot until you’ve just about covered the veggies.
- Bring to a boil. Then lower heat and allow the soup to simmer for an hour until everything is very tender.
- Using an immersion blender, blend up the soup until smooth.
- Add crumbled feta and cream to the smooth soup, and cook for another 10 minutes.
- Serve in a large bowl and sprinkle with either paprika or cayenne.
Ready to cook down.
Pre-blending.
This cabbage looked lovely inside.
I was looking for a cauliflower and cabbage recipe. Very very tasty. I didn’t add the cream. Instead of adding the feta and then cooking, I heat up the soup and then, top with feta before serving.
Thanks for a wonderful recipe for a soup I will remake many times.
Glad to hear! It is a great soup for fall as temperatures start to drop.
I planted paesrly last year and it looks like it’s coming up again, I thought it was an annual? I just planted the seeds and it gave me a great crop that I dried. I cut the tops off and left the roots, even got tilled in a little (just starting the sfg this year)
Parsley is a biennial, a two-season plant. Sets seed and dies 2nd year up. May be an annual in very cold regions as roots do not survive.
I was looking for some sort of cabbage soup that did not have tomatoes and ground beef in it. Found this, let my crock pot do the longer cooking after frying the cabbage. This soup is fabulous. Tasted great before it was blended, even better after blending cream and feta. I follow a low carb high-fat eating lifestyle. I could eat everything in the recipe. The texture on this is as close to a good potato soup as you can get w/o the carbs. Very creamy, rich, comforting. Easy. Great use for leftover cabbage.