Coconut Creamy Cabbage and Potato Soup
Indulge in this velvety vegan cabbage and potato soup, enriched with creamy coconut. Fresh vegetables and fragrant herbs create a comforting dish, while Yukon gold potatoes and green cabbage blend together for a luscious texture. Perfect for chilly nights, this hearty plant-based soup offers warmth and satisfaction with every spoonful.
ingredients
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 medium head green cabbage, chopped
- 3 medium Yukon gold potatoes, peeled and cubed
- 4 cups vegetable broth
- 1 cup coconut cream
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
steps
- 1.
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- 2.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- 3.
Add the chopped cabbage and cubed potatoes to the pot, mixing well for 3-4 minutes.
- 4.
Pour in the vegetable broth, thyme, smoked paprika, salt, and pepper. Bring to a boil, then reduce to a simmer and cover.
- 5.
Cook for 20 minutes or until potatoes are tender.
- 6.
Carefully blend the soup in batches using a high-speed blender or an immersion blender until smooth and creamy.
- 7.
Return the blended soup to the pot, stir in coconut cream, and heat through over low if necessary.
- 8.
Adjust seasoning to taste.
- 9.
Serve hot, garnished with chopped fresh parsley.
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