Creamy Cabbage & Potato Soup

Creamy Cabbage & Potato Soup

This soup hits all the right notes. It’s creamy, delicious and so easy to make. The cabbage brings a delicate sweetness to the soup and the potatoes help give it that lovely creamy texture. The ingredients are simple and still so satisfying. I recommend serving it with crumbled vegan bacon for a nice contrast of flavor and textures.

Serves 4

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Ingredients

1 medium (700g) Head of Cabbage, roughly chopped
1 Leek, chopped (mostly white part)
4 cloves Garlic minced
4 Medium (650 - 700g) Yellow or Yukon Gold Potatoes, peeled and cubed
3 cups (709ml) Vegetable or Vegan Chicken Broth
2 cups (473ml) Plant Milk
3 Tbsp (45g) Vegan Butter (or sub Oil of choice)
2 tsp (10g) chopped fresh Thyme
Salt & Pepper to taste

Serve with:

4 slices cooked Vegan Bacon, crumbled
Toasted crusty bread
Grated Vegan Parmesan

Note about Leeks
Leeks tend to have a lot of dirt in between their outer leaves. Cut away most of the dark green part then cut the leek in half lengthwise. Rinse each half under running water making sure to get between the layers. Cut into slices before cooking.

Directions

1. Melt the vegan butter in a large pot on medium heat. Add in the leeks and sauté for 3-5 minutes or until they become tender.

2. Add in the minced garlic and thyme and cook for 1-2 minutes or until fragrant. Season with salt & pepper.

3. Add in the potatoes and mix well. Cook for 2 minutes and then add in the broth to cover. Lower the heat to medium low, cover the pot and cook for 20-25 minutes or until the potatoes are soft.

4. Blend about 1/3 of the soup with either an immersion or regular blender. Add in the chopped cabbage and stir well.

5. Cook uncovered stirring occasionally for 10 minutes or until the cabbage is tender. Add in the plant milk and heat through.

6. Serve with crumbled vegan bacon and enjoy!