W W Cream of Cabbage Soup

Dive into the comforting, velvety embrace of W W Cream of Cabbage Soup, a wholesome and lightened-up take on a classic favorite. This creamy soup combines nutrient-packed green cabbage, sweet carrots, aromatic garlic, and celery for a flavorful yet balanced base, all brought together in a smooth blend of low-sodium chicken broth, unsweetened almond milk, and tangy Greek yogurt. Perfect for a cozy lunch or a satisfying starter, this recipe offers a quick 15-minute prep and comes together in just 35 minutes, making it an ideal choice for busy weeknights. With just a touch of olive oil and plenty of fresh veggies, this dish is guilt-free and packed with vibrant flavors. Garnish with fresh parsley for a pop of color and serve hot for a deliciously creamy, dairy-light soup that’s as nourishing as it is indulgent.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 1 medium head (about 2 pounds) Green cabbage
• 1 medium, diced Yellow onion
• 2 medium, peeled and diced Carrots
• 2 stalks, chopped Celery stalks
• 3 cloves, minced Garlic cloves
• 1 tablespoon Olive oil
• 5 cups Low-sodium chicken broth
• 1 cup Unsweetened almond milk
• 1 cup Plain Greek yogurt
• 1 teaspoon (to taste) Salt
• 0.5 teaspoon (to taste) Black pepper
• 2 tablespoons, chopped (optional garnish) Fresh parsley

Directions

Step 1

Remove the outer leaves of the cabbage, quarter it, and remove the core. Slice the cabbage into thin strips.

Step 2

Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened and translucent.

Step 3

Add the garlic, carrots, and celery to the pot. Cook for another 3-5 minutes, stirring occasionally, until vegetables are tender.

Step 4

Add the cabbage to the pot and stir well to combine. Cook for 5 minutes, letting the cabbage soften slightly.

Step 5

Pour in the chicken broth and bring the mixture to a gentle boil. Reduce the heat to low, cover, and simmer for 20 minutes, or until the cabbage is very tender.

Step 6

Using an immersion blender, carefully blend the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend, ensuring you vent the lid for safety when blending hot liquids.

Step 7

Stir in the almond milk and Greek yogurt until fully incorporated. Season with salt and black pepper to taste.

Step 8

Let the soup simmer for an additional 5 minutes to heat through. If the soup is too thick for your liking, you can add more chicken broth or almond milk, a little at a time, to reach your preferred consistency.

Step 9

Ladle the soup into bowls and garnish with freshly chopped parsley if desired. Serve hot.

Nutrition Facts

Serving size	(3349.3g)

Amount per serving	% Daily Value*
Calories	839.0

Total Fat 26.7g	0%
Saturated Fat 6.3g	0%
Polyunsaturated Fat 2.3g
Cholesterol 24.5mg	0%
Sodium 3583.6mg	0%
Total Carbohydrate 110.0g	0%
Dietary Fiber 36.9g	0%
Total Sugars 62.3g
Protein 54.3g	0%

Vitamin D 87.8IU	0%
Calcium 1353.5mg	0%
Iron 7.7mg	0%
Potassium 3900.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.8%

Protein: 24.2%

Carbs: 49.0%