Can I make this one pot creamy cabbage soup in a slow cooker?

Absolutely! Add all the ingredients except the coconut milk to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the coconut milk during the last 15 minutes of cooking for the best creamy texture.

What can I substitute for coconut milk?

Heavy cream works wonderfully if you're not dairy-free. Greek yogurt (stirred in after removing from heat) creates a tangy variation. For a lighter option, try unsweetened almond milk, though it won't be quite as rich.

How can I add more protein to this soup?

Shredded rotisserie chicken, cooked Italian sausage, or white beans are excellent additions. Stir them in during the last 5 minutes of simmering so they heat through without overcooking.

Why is my creamy cabbage soup too watery?

If your soup is thin, simmer it uncovered for an additional 10-15 minutes to reduce the liquid. You can also use an immersion blender to puree part of the potatoes, which naturally thickens the broth.

Easy One Pot Creamy Cabbage Soup Recipe - Delicious & Comforting Dairy-Free Meal

Name: One Pot Creamy Cabbage Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 head cabbage (green cabbage), chopped into 1-2 inch pieces, core removed; 1 medium onion, diced; 3-4 cloves garlic, minced; 2-3 medium carrots, sliced; 2-3 stalks celery, diced; 4 cups vegetable broth; 1 cup coconut milk (full-fat); 2-3 medium potatoes (Yukon Gold preferred), cubed; 2-3 tablespoons olive oil; 1 teaspoon dried thyme; 1 teaspoon smoked paprika; Salt and pepper to taste; Fresh parsley for garnish

One Pot Creamy Cabbage Soup

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Warm and comforting one pot soup with cabbage, vegetables, and creamy coconut milk. Dairy-free and packed with flavor.

Author: Sarah Mae Carter
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings 1x
Category: Soup
Method: Simmer
Cuisine: American

Ingredients

Scale

1 head cabbage (green cabbage), chopped into 1-2 inch pieces, core removed
1 medium onion, diced
3–4 cloves garlic, minced
2–3 medium carrots, sliced
2–3 stalks celery, diced
4 cups vegetable broth
1 cup coconut milk (full-fat)
2–3 medium potatoes (Yukon Gold preferred), cubed
2–3 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon smoked paprika
Salt and pepper to taste
Fresh parsley for garnish

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Instructions

Heat olive oil in a 5-6 quart pot over medium heat. Add diced onion and saute for 5 minutes until clear and soft.
Add minced garlic, sliced carrots, and diced celery. Cook for 4-5 minutes until vegetables soften and become fragrant.
Stir in chopped cabbage and cubed potatoes. Cook for 3-4 minutes until cabbage begins to wilt.
Sprinkle in dried thyme, smoked paprika, salt, and pepper. Mix well to distribute spices evenly.
Pour in 4 cups vegetable broth and bring to boil. Lower heat to medium-low and simmer for 20-25 minutes until potatoes are fork-tender.
Remove from heat and stir in 1 cup coconut milk. For thicker soup, use immersion blender to blend about half the soup until smooth, leaving the other half chunky for texture.
Taste and adjust seasonings. Serve hot garnished with fresh parsley.

Notes

Use full-fat coconut milk for the creamiest texture. Lite versions work but won’t be as rich.
Don’t rush the onion sauteing step as it builds the flavor base for the entire soup.
Green cabbage works best for this recipe. Remove the tough core before chopping.
Soup stores well in the refrigerator for 4-5 days and can be frozen for up to 3 months.
For slow cooker method, cook all ingredients except coconut milk on low 6-8 hours or high 3-4 hours, then stir in coconut milk before serving.

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 245 kcal
Sugar: 8 g
Sodium: 580 mg
Fat: 14 g
Saturated Fat: 10 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 6 g
Protein: 4 g
Cholesterol: 0 mg

Find it online: https://www.benefitiany.com/one-pot-creamy-cabbage-soup/