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Creamy savoy cabbage soup served
Hearty and creamy soup made from fresh savoy cabbage

Creamy savoy cabbage soup

Author: Flavelo
Recipes Vegetarian & Vegan Soups
The rustic flavour of savoy cabbage is tamed in this soup: potato starch makes it silky, and caraway drives away the heavy 'stew' feel. This soup is proof that you can make an elegant, creamy dish from a simple winter vegetable if you pay attention to proportions.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 210 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Saucepan
  • Knife, chopping board
  • Stick blender

Allergen Information

⚠️ Milk

Instructions

1 ✓

Remove outer leaves of cabbage, quarter the head, cut out the stalk, then shred the leaves. Peel and dice the potatoes.

Tip: The stalk softens harder and can be bitter, so better to leave it out of the cream soup.
2 ✓

Finely chop the onion. Sauté in butter in a saucepan until translucent. Add caraway seeds and fry for half a minute until fragrant.

Tip: Toasting spices (activating essential oils) gives a much more intense flavour than just throwing them in water.
3 ✓

Throw in the cabbage and potatoes, toss, then pour in the stock. Season with salt and pepper.

Tip: The starch from the potato will thicken the soup naturally.
4 ✓

Cook under a lid for approx. 20-25 minutes until potato falls apart and cabbage is completely soft.

Tip: It is important that everything is completely soft, otherwise the soup remains grainy after blending.
5 ✓

Blend the soup until smooth. Stir in the cream, grate in the nutmeg, and warm through.

Tip: Nutmeg is a classic pairing for creamy cabbage dishes, highlighting their sweetness.

Recipe FAQ

Why does cabbage cause bloating?
Its fibres are harder to digest, but adding caraway seeds helps digestion.
Can I leave out the potato?
You can, but the soup will be thinner. In that case use more cabbage.

Ingredients

  • 500 g Savoy cabbage
  • 2 pcs Potatoes (floury type)
  • 1 head Onion
  • 2 cloves Garlic
  • 3 g Butter
  • 800 ml Vegetable stock
  • 150 ml Cream
  • 1 tsp Caraway seeds
  • 1 tsp Salt
  • 1 pinch Pepper
  • 1 pinch Nutmeg