Description
A nice, hot bowl of soup can make a great day even better or brighten a gloomy day. I’m pretty sure potato soups have been around since potatoes and other root vegetables were discovered.
Ingredients
3 tablespoons butter
1/3 cup chopped onion
3 tablespoons all-purpose flour
3.5 cups coarsely shredded cabbage
1/2 cup chopped carrots
3 cups vegetable broth
3 cups of potato, peeled and cubed
1 (14 oz. or 414mL) can evaporated milk
Minced parsley, optional
Dash paprika, optional
Salt and pepper to taste
Instructions
Step 1: Gather the ingredients.
Step 2: Melt the butter in a Dutch Oven or large heavy saucepan over medium-low heat.
Step 3: Add the onion and cook until golden in color (this is also called caramelized).
Step 4: Stir in flour until well mixed.
Step 5: Add the potatoes, carrots, cabbage, broth, and salt & pepper (if desired). Bring to a boil, stirring frequently.
Step 6: Once boiling, reduce heat to low. Cover and cook for about 20 minutes or until vegetables are tender; make sure to stir frequently.
Step 7: Stir in the evaporated milk. Heat the soup, but don’t let it boil.
Step 8: Taste and add salt and pepper as needed.
Step 9: Dish up the soup and sprinkle parsley and a dash of paprika on top of each bowl of soup, if desired.
Notes
You can get roughly 4 cups of shredded cabbage from one solid medium cabbage. When picking your cabbage, make sure it is firm and looks healthy all around. You want one that weighs about 2 pounds is feels heavy for how big it looks.
To get approximately 3 cups of cubed potatoes, you need about one pound of potatoes. For extra nutrients and unique texture, you’d an leave the potatoes unpeeled.
If you use starchy potatoes, they will fall apart in the soup. If you want the potatoes to not fall apart, use “waxy” potatoes, like red-skinned potatoes or Yukon Golds. When peeling or dicing your potatoes make sure you remove an blemishes or spots.
For a Vegan conversion, replace the butter with a cooking oil of your choice and replace the evaporated milk with coconut milk, almond milk or flaxseed milk.
- Cuisine: Soup
