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Creamy Cabbage Soup

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  • Author: Julie Smith
  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45 minutes
  • Yield: 4-6 1x

Ingredients

Scale
  • 4 cups Better than Bouillon No chicken broth
  • 2 celery stalks, chopped
  • 1/2 medium head of cabbage, core removed and shredded
  • 1 onion, chopped
  • 1 carrot, chopped
  • 3 tablespoons nutritional yeast
  • Kosher salt (or smoked salt if you have it) and freshly ground black pepper
  • 2 cups roasted, unsalted cashew pieces (soaked in plant milk for two hours if not using a high power blender)
  • 1/2 cup plain sauerkraut with brine
  • 2 cups unsweetened plant based milk (soy, oat, almond)
  • 1 stick vegan butter, like Earth Balance
  • 3 tablespoons flour
  • 1 can kidney beans with liquid
  • 1 teaspoon liquid smoke
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon lactic acid (or 1 tablespoon lemon juice)
  • Chopped parsley, for garnish
  • Chopped chives, for garnish
  • Extra virgin olive oil, for finish

Instructions

  1. Soak cashews in plant milk, if needed.
  2. Add broth, celery, cabbage, onions and carrot to a large pot and bring to a boil. Reduce heat and simmer for 20 minutes or until vegetables are tender.
  3. Stir in nutritional yeast. Taste and season with salt and pepper as needed.
  4. In a high power blender, blend cashew pieces, plain sauerkraut and plant milk until completely smooth.
  5. In a medium saucepan, melt vegan butter over medium heat. Add flour and stir or whisk to form a smooth paste. Gradually add cream and sauerkraut mixture, stirring constantly. Continue to cook and stir until it reaches desired thickness.
  6. Gradually add cream mixture to vegetable mixture, stirring to combine. Add in kidney beans with liquid, thyme and lactic acid or lemon juice. Simmer until heated through.
  7. Garnish with parsley and chives and a drizzle of olive oil, if desired. Serve hot.

Keywords: vegan creamy soup

Find it online: http://shiftycrafty.com/creamy-cabbage-soup/