Cabbage and Cauliflower Soup
Why make a cabbage and cauliflower soup
I am not a fan of sauerkraut, but I am a fan of cooked or stir-fried cabbage. One chilly afternoon I looked at what was in my refrigerator and decided to make my own healthy soup. You can skip some of these ingredients, or add more than the recipe suggests. It’s up to you. Let your taste buds and preferences dictate how much or how little to add to this cabbage and cauliflower soup, especially your seasonings.
I used equal amounts of cauliflower and cabbage, then added some celery (especially the leaves and lighter colored insides which are more tender) and a carrot. I’m a fan of onions, so an entire onion went into the pot. And then, there has to be garlic, so I sliced a real garlic clove (you can use garlic powder if you don’t have the real thing) and added it to the mix. I used real chicken broth, but you can use water if you’d like.
Once your ingredients are tender, put half of it (or more or less) in a blender and blend well. Add the mixture back into the pot, add some yogurt, stir, and heat. Serve. If you’d like, you can add a piece of bacon on the top.
The recipe
Cabbage and Cauliflower Soup
Ingredients
- 2-3 cups cauliflower
- 2-3 cups chopped cabbage
- 1 carrot - or more - diced or sliced thin
- 1 onion - chopped
- 2 stalks celery - use the leaves and the inner tender pieces
- 1 clove garlic sliced
- 2 cups chicken broth
- Salt and pepper to taste
- 2 cups low-fat yogurt
- Bacon - optional 1/2 - 1 piece per person
Instructions
- Place cabbage, onion, celery, garlic, and carrot into kettle
- Add enough water to cover the bottom of the pan
- Cook until almost tender
- Add cauliflower and continue to cook until tender
- Put half of the mixture into a blender and blend
- Return mixture to the kettle, stirring everything together
- Add yogurt
- Stir and heat until heated through
- Put into bowls or cups
- Top with bacon as desired
