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.
This was very delicious. Thank you. I did add vegetable broth to it instead of just water.
Thanks! I have not made this soup in a while but now I want to make it again soon.
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!
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