Creamy Cabbage Soup

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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.

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  2 comments for “Creamy Cabbage Soup

  1. Debi
    March 4, 2017 at 9:09 pm

    Ok Caryn, I’m still in DE, but I would like to know how many bay leaves this requires? The ingredient list states 1, but twice the recipes says leaves. Should we be adding one or more? Thanks!

    • Caryn Hartglass
      March 6, 2017 at 5:21 pm

      Hi Debi,

      Bay leaves vary in size and often when purchased may be broken into smaller pieces. The flavor is subtle and mild. When I make soup I add herbs and spices liberally. For this recipe and others the amounts are approximate. You may add 1 or two more bay leaves if you like.

      - Caryn

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