Cabbage Potage
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This cabbage potage is one of my go to weeknight dinners because it comes together in under an hour and costs just pennies per bowl. Cabbage is absolutely packed with vitamin C and fiber, making it as nourishing as it is delicious. The beauty of this soup lies in its simplicity: you just sauté your aromatics, toss everything into a pot with broth, and let it simmer while you relax. The result is a warming, deeply flavorful potage that feels fancy enough for guests but easy enough for a busy Tuesday night. I love how the tomato paste and paprika give it such rich color and depth without any fussy techniques.
Ella x
Ingredients
- 1 kgcabbage
- 237 mlonion
- 473 mlcarrots
- 3 clovesgarlic
- 4 Lchicken broth
- 2 tablespoonstomato paste
- 1 teaspoonpaprika
- 1 teaspoonsalt
- 1 teaspoonblack pepper
- 2 tablespoonsolive oil
- 237 mlwhite wine
- 237 mldairy
- 1 sprigsfresh parsley
Detail level
Instructions
- 1
Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
- 2
Add the carrots, paprika, salt, and black pepper to the pot. Cook for 2 minutes, stirring constantly.
- 3
Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low and simmer for 10 minutes.
- 4
Add the cabbage, tomato paste, and white wine to the pot. Simmer for an additional 10-15 minutes, or until the cabbage is tender.
Tip: Be careful not to overcook the cabbage.
- 5
Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender and blend in batches.
- 6
Return the soup to the pot and stir in the dairy until melted. Taste and adjust the seasoning as needed.
- 7
Serve the soup hot, garnished with fresh parsley and crusty bread on the side, if desired.
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