Velvety potato and cabbage soup with cream, herbs, and tender vegetables. Vegetarian comfort in every spoonful.
# What You'll Need:
→ Vegetables
01 - 2 tablespoons unsalted butter
02 - 1 large yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1/2 head green cabbage (about 14 ounces), thinly sliced
05 - 1.5 pounds russet potatoes, peeled and diced
06 - 2 medium carrots, peeled and diced
→ Liquids
07 - 4 cups vegetable stock
08 - 1 cup whole milk or heavy cream
→ Seasonings
09 - 1 bay leaf
10 - 1/2 teaspoon dried thyme
11 - Salt and freshly ground black pepper to taste
12 - Pinch of nutmeg, optional
→ Garnish
13 - 2 tablespoons chopped fresh parsley
14 - Crusty bread for serving, optional
# How-To:
01 - Melt butter in a large soup pot over medium heat. Add diced onion and cook until soft and translucent, approximately 4 minutes.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add sliced cabbage and diced carrots, sautéing for 5 minutes until vegetables begin to soften.
04 - Add diced potatoes, bay leaf, thyme, and vegetable stock to the pot. Bring mixture to a boil, then reduce heat to maintain a gentle simmer.
05 - Cook uncovered for 20 to 25 minutes until potatoes and cabbage are very tender and easily pierced with a fork.
06 - Remove bay leaf from pot. Use an immersion blender to partially purée the soup, creating a creamy texture while maintaining some vegetable pieces for body and texture.
07 - Stir in milk or cream and season with salt, pepper, and nutmeg to taste. Warm through gently without allowing mixture to boil.
08 - Ladle soup into bowls, garnish with fresh parsley, and serve hot. Accompany with crusty bread if desired.
