Creamy cabbage soup that is gluten-free, keto, low calorie, and delicious.
Prep Time15mins
Cook Time1hr
Total Time1hr15mins
Course: Lunch/Dinner
Cuisine: American
Diet: Gluten Free
Keyword: creamy cabbage soup, gluten free
Servings: 10servings
Calories: 84kcal
Author: Daily DIY Life
Ingredients
1tablespoonextra virgin olive oil
1medium to large onionrough chopped
1head cabbage
5or more! garlic cloves
Salt and pepper to taste
2medium-sized Yukon gold potatoes
6cupschicken broth
3 to 4Parmesan rinds
Freshly ground pepper to taste
Dillor your herb of choice
Extra shredded or grated Parmesan for additional cheesy creamy goodness
Pollo seasoning to taste
Instructions
Rough chop your onion and garlic cloves. Remember, you going to blend everything in this creamy cabbage soup recipe together, so don’t worry about it looking pretty.
Core and shred your cabbage.
Cut your potatoes in fourths so they cook quickly. Again, don’t worry about peeling or anything looking pretty.
Heat olive oil in a dutch oven over medium heat. Add onion with a pinch of salt and pepper and cook until soft. Reduce heat and add garlic and cabbage. If you’re famous for burning garlic like I am, add a few tablespoons of chicken broth at this point and cook until the cabbage has softened. About 5 minutes.
Add your chicken stock, potatoes, and Parmesan rinds. Bring to a boil and then reduce heat to low. Cover and simmer for 45 minutes. After simmering, you want your vegetables to be very soft and easy to blend.
Add dill (or herb of choice). This is where the original recipe says to remove Parmesan rinds, but don’t! As long as they are soft, they’ll blend nicely into the soup.
Take your immersion blender and blend, baby blend! The more you blend the creamier your soup will be. This is also where you can add more chicken broth if you feel your soup is too thick.
Add your pollo seasoning or bullion. This is really where your specific taste comes into play and you get to be creative. I tend to go heavy on the pollo season. But if you’d rather add some onion or garlic powdered (or more Parmesan cheese) go for it.
Serve with a garnish of dill and bread for dipping.