Description
A delicious and creamy vegetable soup, perfect for a comforting meal.
Ingredients
Scale
- 4 cups Potatoes (Russets preferred for creaminess)
- 1 cup Green Cabbage (Chopped)
- 1 cup Kale (Chopped)
- 1 medium Leek (Sliced)
- 1 medium Onion (Diced)
- 4 cups Vegetable Broth
- 1 cup Milk (Or plant-based milk)
- 2 tablespoons Butter (Or vegan substitute)
- to taste Salt
- to taste Pepper
- 1 teaspoon Nutmeg
- 2 tablespoons Green Onions (Sliced)
Instructions
- Melt butter in a large pot. Add diced onion and sliced leek, cooking until softened, about 5 minutes.
- Add peeled and diced potatoes to the pot, stirring with the aromatics. Sauté for an additional 3 minutes.
- Pour in vegetable broth, heat on high until boiling, then lower to a gentle simmer.
- Add chopped green cabbage and kale, stirring and cooking for 15-20 minutes until potatoes are fork-tender.
- Use an immersion blender to puree the soup to desired consistency.
- Stir in milk, salt, pepper, and nutmeg. Heat gently for about 5 minutes.
- Ladle soup into bowls and garnish with sliced green onions.
Notes
- For a vegan version, use plant-based milk and a vegan butter substitute.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg