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5
from 1 vote
Meatless Lenten Soup
This potato soup is a an Irish inspired Lenten soup!
Prep Time
5
minutes
mins
Cook Time
30
minutes
mins
Total Time
35
minutes
mins
Servings:
4
Ingredients
2
potatoes
1/2
teaspoon
salt
1/2
teaspoon
pepper
1 1/2
cup
vegetable broth
1
cup
water
1
tbsp
olive oil
1
onion
4
cups
cabbage
about 1/4 of a cabbage
1/2
teaspoon
thyme
1/2
cup
cream
Instructions
Peel and dice the potatoes. Add to a sauce pan along with salt, pepper, vegetable broth and water.
2 potatoes,
1/2 teaspoon salt,
1/2 teaspoon pepper,
1 1/2 cup vegetable broth,
1 cup water
Bring the pan to a boil and cook for 10-15 minutes until potatoes are tender.
While the potatoes cook dice the onions and thinly slice the cabbage.
When the potatoes are done pour the potato mixture into a blender and set aside for a little while to cool.
Turn the heat on the sauce pan down to medium low and add the olive oil.
1 tbsp olive oil
Saute the onions for 2-3 minutes, then add the cabbage and thyme, and cook for 10 minutes.
1 onion,
4 cups cabbage,
1/2 teaspoon thyme
Turn the blender on and blend the potato mixture until smooth. An immersion blender also works for blending it.
Return the potato mixture to the sauce pan and mix with the cabbage.
Add the cream and heat on low heat for 5 minutes. Don't let it boil.
1/2 cup cream
Nutrition
Serving:
1
g
|
Calories:
248
kcal
|
Carbohydrates:
27
g
|
Protein:
4
g
|
Fat:
14
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Cholesterol:
34
mg
|
Sodium:
674
mg
|
Potassium:
641
mg
|
Fiber:
5
g
|
Sugar:
6
g
|
Vitamin A:
710
IU
|
Vitamin C:
49
mg
|
Calcium:
71
mg
|
Iron:
1
mg
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