Creamy Cabbage Soup Dairy Free Recipes

Steps:

• In a stockpot or Dutch oven, saute onions and garlic until softened.
• Add cabbage, potatoes, ham and paprika.
• Pour in chicken broth, and add a little water if needed to cover ham and vegetables.
• Bring to a boil. Reduce heat and simmer, covered, until potatoes are tender, about 20 minutes.
• Drain, reserving liquid. Set aside cabbage, potatoes and ham in a bowl.
• With the butter and flour make a roux in your stockpot or Dutch oven. Slowly add reserved liquid, stirring constantly over medium heat until sauce thickens slightly.
• Add salt and pepper to taste.
• Stir in the cooked vegetables and meat and simmer a few minutes to heat through.

Steps:

• Boil together cabbage and broth until cabbage is soft.
• Sprinkle in white pepper to taste.
• Insert immersion blender into pot, and blend until creamy.
• add soymilk for extra creaminess.

Steps:

• Fry bacon until crispy around the edges. Drain on paper towels and set aside. Reserve 1 tsp of the bacon fat, and use to saute the onion, shredded cabbage, bell peppers, and black pepper. Cook until vegetables are tender and lightly caramelized.
• In a large saucepan, bring broth to a boil. Add the sauteed onion, cabbage and bell pepper mixture, along with the potatoes and carrots. Reduce heat, and simmer until the vegetables are tender, about 30 minutes. Remove from heat.
• Using a slotted spoon, remove about 1 cup of cooked vegetables and set aside.
• Use a stick blender (or a food processor) to blend the remaining mixture until smooth.
• Stir the reserved cooked vegetables, basil and cooked bacon into the puree. (You may wish to save a bit of bacon for garnish) Simmer over low heat for 20 minutes.
• Garnish with reserved cooked bacon, if desired.
• Note: Depending on the variety of potato you use, you may need to add additional broth to thin the soup.

Steps:

• In a large Dutch oven, combine the broth, celery, cabbage, onion and carrot; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. , Meanwhile, melt butter in a small saucepan. Stir in the flour, salt and pepper until blended. Combine cream and milk; gradually add to flour mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir into vegetable mixture. Add ham and thyme and heat through. Garnish with parsley.

Steps:

• In a large saucepan cook vegetables in 2 cups vegetable broth until tender, about 45 minutes. Add dill seed.
• While vegetables are cooking make sauce as follows: Melt butter in medium saucepan; stir in flour and cook 1 minute, stirring constantly. Stir in milk and remaining 2 cups vegetable broth. Cook over medium heat, stirring occasionally until thickened, about 8-10 minutes.
• Add cheese, thyme, and white pepper.
• When cheese has melted, add to vegetable mixture and stir well. Add crumbled bacon and stir again.
• Serve hot and enjoy!

Steps:

• Spray soup pot with cooking spray over medium-high heat. Add the garlic and onion and saute for 3-5 minutes.
• Add the potatoes and 3c water; bring to a boil. Then reduce heat and simmer for for 15 minutes. Stirring occasionally.
• Add shredded cabbage and cook for 10-15 minutes or until cabbage is tender.
• Whisk the water, flour and skim milk together and add to to soup.
• Add cubed cheese and stir until cheese is melted and soup is heated through.
• Add salt and pepper to taste.