Ingredients
Scale
- 1 medium head of green cabbage, shredded (about 6–8 cups)
- 6 cloves of garlic, minced
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 large russet potatoes, peeled and diced into small cubes
- 6 cups of halal beef broth or vegetable broth
- 1 cup of heavy cream (or full-fat coconut milk for a dairy-free option)
- 2 tablespoons of olive oil or butter
- 1 teaspoon of dried thyme
- 1/2 teaspoon of smoked paprika
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the olive oil or butter in a large pot or Dutch oven over medium heat.
- Add the diced onion and carrots. Sauté for about 5 to 7 minutes until the onions are translucent and the carrots begin to soften.
- Stir in the minced garlic and cook for just 1 minute until fragrant. Be careful not to burn the garlic, as it can turn bitter.
- Add the shredded cabbage to the pot. Stir well to coat it with the oil and aromatics. Cook for about 10 minutes, stirring occasionally, until the cabbage has wilted and reduced in volume.
- Pour in the beef or vegetable broth. Add the diced potatoes, dried thyme, and smoked paprika.
- Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20 to 25 minutes, or until the potatoes and cabbage are very tender.
- Once the vegetables are soft, remove the pot from the heat. Use an immersion blender to blend about half of the soup if you like it “potage style,” or blend all of it for a completely smooth texture.
- Stir in the heavy cream. Place the pot back on low heat for 2 minutes to warm through.
- Taste the soup and add salt and black pepper as needed.
- Ladle the soup into bowls and garnish with fresh parsley and a crack of black pepper before serving.
- Cook Time: 45 minutes