Cabbage Potato Soup Recipe
Unlike other super healthy vegetables, cabbage belongs to the group of the really yummy and nutritious ones. This advantage made almost all moms very lucky because it’s easy to feed your child with this green vegetable almost all the time. This cabbage potato soup heightens the cabbage’s luscious crunchy taste because of its contrast to the steamy squelchy potato and its rich creamy chowder. The blend of flavors provides a fulfilling smack of satisfaction. This recipe would make moms’ work of feeding healthy stuff to their children really painless. It’s simply good, easy and hearty. Now, here’s how to make this deliciously healthy soup to warm your cold winter evenings.
Ingredients
- 2 tablespoons oil (30 ml)
- 3 cups chopped onion (450 g)
- 3 cups shredded white cabbage (300 g)
- 2 cups grated Idaho potatoes (350 g)
- 2 quarts chicken stock (1900 ml)
- 8 to 10 ounces corned beef, cut into 2 by 3-inch strips (1 cup)
- 2 cups grated carrots (100 g)
- 1 cup cream (220 g)
- Salt and pepper
Instructions
- In a large saucepan with one tablespoon of oil, sauté the onion and cook for 3 minutes or until golden brown.
- Add the cabbage and potatoes, stirring constantly until vegetables are tender.
- Stir in the stock and let it boil for a couple of minutes. Reduce heat afterwards and simmer for another 30 minutes.
- While the mixture is being cooked, sauté the corned beef strips with the remaining oil in a small skillet. Drain beef strips using paper towels.
- Stir in the carrots and cream in the mixture and simmer for 10 minutes or until soup is thickened.
- Add the drained corn beef strips and enhance flavor by sprinkling salt and pepper until it suites your taste.
- Serve warm and enjoy!
