Celebrating green? Whether to mark the first signs of spring, appreciating the Irish, feeling eco-friendly and/or wanting to eat well, here’s an easy blender soup to feed your green.
It’s all about cabbage, an excellent source of vitamin C and K, fiber, folate, potassium and manganese. Various types of cabbage have been studied for their cancer prevention properties, cholesterol-lowering support, anti-inflammatory action and all around health benefits.
Similar to the traditional Irish colcannon (with its pairing of potatoes and green cabbage), but with a bright surprise thrown in, this soup is a cheerful presentation on any dinner table. It is substantial enough to serve as a full meal, but can also be served in smaller portions as a starter.
Green Dream Cabbage Soup
- 2 tablespoons butter
- 2 onions, chopped
- 2-3 garlic cloves, minced
- 3 white or yellow potatoes, peeled and chopped
- 1/2 green cabbage, chopped
- 5 cups vegetable stock (or homemade)
- 1 teaspoon dried basil and/or thyme
- 4 ounces of cream cheese (1/2 a typically-sized package)
- 1/2 – 1 cup milk (depending on desired consistency)
- 1 bag frozen green peas
- nutmeg, freshly ground
- salt, to taste
- pepper, to taste
- handful of baby spinach, thinly sliced (as optional garnish)
- 1 carrot, grated (as optional garnish)
- croutons (as optional garnish)
- Warm butter in a Dutch oven or other soup pot. Sauté onions until thoroughly soft (10-15 minutes).
- Add garlic, potatoes, cabbage and spices and stir to coat. Pour in stock, bring to boil, cover and reduce to simmer. Stir once or twice as vegetables cook until soft.
- Turn off heat, add cream cheese and gently mix in, blending in the cheese using a wooden spoon against the side of the soup pot. Stir in 1/2 cup of milk, peas and nutmeg.
- In batches in a food processor/blender, purée the soup to a smooth bright green mixture. Add salt and pepper to taste. Add additional milk if too thick.
- Serve with brightly colored garnishes such as spinach ribbons and grated carrots, and/or something crunchy such as croutons or roasted seeds.
To make it vegan: a creamy consistency can be created simply by cooking potatoes in stock, and puréeing them without adding any cream cheese or milk. Sautéed leeks can add to the creamy texture. You can substitute some of the onions with leeks. This soup can also be made vegan by substituting the dairy products with non-dairy versions.
To make it paleo/primal: Use coconut oil for sautéing, and skip the dairy products. You can use a meat or vegetable stock, and add coconut milk for added creaminess if you like.