Description
A comforting and rich creamy vegetable soup, perfect for any time of the year.
Ingredients
Scale
- 2 tablespoons Butter
- 2 tablespoons Canola Oil
- 1 large Onion
- 1 medium Green Cabbage
- 4 cups Red Potatoes
- 4 cups Chicken Broth
- 1/4 cup All-Purpose Flour
- 1 cup Half-and-Half
- 1 teaspoon Caraway Seed
- 1 tablespoon Dijon Mustard
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Hot Sauce
- to taste Salt
- to taste Pepper
- 1/4 cup Fresh Parsley
Instructions
- Melt butter and canola oil together in a Dutch oven over medium-high heat until fully melted.
- Sauté the chopped onion by reducing heat to medium-low and cooking for 6-7 minutes until softened.
- Add coarsely chopped green cabbage and stir for 2-3 minutes until it wilts.
- Incorporate diced red potatoes, ensuring they’re coated with the buttery mixture.
- Pour in chicken or vegetable broth, bring to a boil, then simmer uncovered for 12-15 minutes.
- Create a slurry with flour and 1/2 cup of cooking liquid, whisk in half-and-half until smooth.
- Return the slurry to the pot, add caraway seeds, and simmer again for 5-6 minutes.
- Mix in Dijon mustard, Worcestershire sauce, and hot sauce; season with salt and pepper.
- Garnish with fresh parsley before serving.
Notes
- For a gluten-free option, use a gluten-free flour blend.
- Feel free to substitute half-and-half with heavy cream or coconut milk for a dairy-free variation.
- Adjust seasonings based on the saltiness of the broth used.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg