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One-Pot Creamy Cabbage Soup

A comforting, dairy-free soup with tender cabbage, vegetables, and rich coconut milk that's ready in 35 minutes
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 portions
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 1 head cabbage chopped
  • 1 onion diced
  • 3 cloves garlic minced
  • 2 carrots sliced
  • 2 stalks celery diced
  • 4 cups vegetable broth
  • 1 cup coconut milk full-fat
  • 2 potatoes cubed
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • salt and pepper to taste
  • fresh parsley for garnish

Equipment

  • large pot or Dutch oven
  • Immersion blender (optional)
  • Knife and cutting board
  • Wooden spoon

Method
 

  1. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until clear and soft.
  2. Stir in the minced garlic, sliced carrots, and diced celery. Cook for another 4 to 5 minutes until vegetables are soft and fragrant.
  3. Add the chopped cabbage and cubed potatoes. Cook for 3 to 4 minutes until cabbage starts to wilt and soften.
  4. Sprinkle in dried thyme, smoked paprika, salt, and pepper. Mix well to blend flavors and coat all vegetables.
  5. Pour in 4 cups of vegetable broth and bring to a boil over medium-high heat.
  6. Lower the heat to medium-low and let simmer for 20 to 25 minutes until potatoes are fork-tender.
  7. Remove from heat and gently stir in 1 cup of coconut milk for creaminess, mixing until well combined.
  8. If desired, use an immersion blender to blend slightly, keeping some chunks for texture and visual appeal.
  9. Serve hot in bowls, garnished with fresh chopped parsley on top.

Notes

Coconut milk adds creaminess without dairy. Don't skip the simmering step for best flavor development. Can use frozen vegetables if needed, though cooking time may be slightly longer. Store leftovers in airtight containers for 4-5 days.