Did you have a great Valentine’s Day?
Oh Valentine’s Day, you sexy cliché of roses, chocolates, lingerie and perfume!
And then here comes the cabbage soup. Straight outta the slow cooker. A totally unsexy and honestly kinda boring looking dish (I mean, that color?!) but trust me – it is seriously delicious. And although it’s vegan, this creamy cabbage and potato soup reminds me of something hearty and comforting my Oma would have cooked to warm my body and soul!
- 1 tablespoon avocado oil
- 1 medium leek, chopped
- 1-2 garlic cloves, minced
- 1 medium white cabbage, finely shredded
- 2 large Russet potatoes, peeled and diced
- 1-2 tablespoons fresh thyme leaves, finely chopped
- 1-2 tablespoons fresh oregano, finely chopped
- 3 cups unsalted organic vegetable broth
- 3 cups of water
- 1/4 cup white wine (optional)
- 1/2 can organic coconut milk (BPA free lining if available)
- Sea salt and fresh ground pepper to taste
- 1/4 cup shredded parmesan cheese as topping (optional)
- Turn up your slow cooker to high heat and add the avocado oil. Put in the leeks and garlic and sauté for a few minutes.
- Add the potatoes, cabbage, herbs, pepper, salt, broth, water and wine. Make sure the liquid covers the vegetables. Stir and cook on high for one to two hours.
- Turn down the temperature to low and simmer for another two hours (stirring occasionally) or until the potatoes start to fall apart.
- In the last 10 minutes, stir in the coconut milk.
- Fill 1/2 of the soup in a blender and blend until it has a smooth and creamy consistency. Add more coconut milk if needed. Repeat with the second half.
- Fill into individual bowls, sprinkle with parmesan if desired and serve hot.
- Cabbage is a member of Brassica family, also known as cruciferous vegetables. Cruciferous vegetables are praised for their high antioxidant content and anti-inflammatory benefits. Cabbage also has a number of anti-cancer compounds (lupeol, sinigrin, and sulforaphane in case you were wondering) which are known to stimulate enzyme activity and inhibit the growth of tumors, which can lead to cancer.
- Potatoes get such a bad rep and I really don’t understand why! Potatoes are a high fiber/low calorie food that is a very good source of vitamin B6 and a good source of potassium, copper, vitamin C, manganese, phosphorus, niacin, and dietary fiber. Potatoes also contain a variety of phytonutrients that promote antioxidant activity. So unless you deep fry them in cheap vegetable oils or load them up with butter, cheese and sour cream on the regular, I’d say eat your potatoes!
- Substitutions and modifications: lf you are OK with dairy, feel free to substitute the coconut milk with some organic cream. If you don’t have leeks use half an onion or a couple of scallions instead. You can also throw in other vegetables such as broccoli or cauliflower. A soup like this is a great way to empty out your crisper.