When in my early twenties I quit my first job after college with DuPont in Delaware and headed west to California. While looking for an engineering job I worked briefly as a waitress in a French restaurant. The chef always had a big pot of soup made, either cabbage or cauliflower soup, blended with heavy cream. I was vegetarian at the time, not vegan and I love that soup! I never forgot it. Now decades later, it was time to make my own vegan version.
8 cups shredded green cabbage, loosely packed
1 onion chopped
4 cups water
1 bay leaves
1 cup nondairy milk, unsweetened
1/2 cup raw cashews
salt and pepper to taste
In a large stock pot on medium heat, add the cabbage, onions, water and bay leaves. Let cook for about 30 minutes, stirring occasionally. Add in 1 cup of milk and cook for another minute. Remove from heat. Carefully remove the bay leaves and discard them.
In a blender, carefully blend soup with cashews until creamy. Add salt to taste. Serve immediately. Makes about 8 cups.