Broccoli & Cabbage Soup Recipe

Before diving into this cream of broccoli and cabbage soup recipe, you should know something. I absolutely love making soup. There’s something about building flavor over the course of anywhere from one to a few hours that I find magical. I’m always looking for ways to use leftover ingredients from my CSA box, and soup is a great way to combine a lot of different vegetables into a scrumptious meal before they go bad!.

I’m also always looking for ways to build flavor while also thinking about my waistline. I typically gravitate toward broth-based soups, but there’s something about a cream soup that’s comforting. So I started playing around with the broccoli and cabbage I had in the fridge.

The result is my take on a healthy cream of broccoli soup recipe. Read on to learn how to make this yummy and comforting soup.

Cream of Broccoli & Cabbage Soup Recipe

Serves 4 | 20 min active, 60 min total

Ingredients:

• 5 Tbsp. extra virgin olive oil
• 1 large head of broccoli, trimmed & cut into flowerets
• 1.5 tsp salt
• Fresh ground pepper from a mill
• 1/2 a yellow onion, chopped
• 1/2 of a small head of green cabbage, chopped
• 3 garlic cloves, peeled & chopped
• 1/2 cup white or rose wine
• 2 cups low-sodium (or better yet, homemade!) chicken stock
• Leftover Parmesan rind
• 2 cups water
• 2 cups milk
• Lemon wedges (optional)
• Parsley for garnish (optional)

Directions:

1. Heat oven to 425°F. Toss broccoli with 3 Tbsp. of the extra virgin olive oil and 1/2 tsp salt and some grinds of fresh pepper. Roast for 30 minutes, until charred in some areas. Remove from oven and set aside.
2. Meanwhile, heat the remaining 2 Tbsp. of olive oil in a Dutch oven pot over medium heat. Add the onions and sweat them, 3-4 minutes.
3. Add the cabbage and season with 1/4 tsp salt and some grinds of fresh pepper. Cook until the cabbage is soft and starting to become golden, 10 minutes.
4. Add the garlic. And cook until fragrant, 1 minute.
5. Add the wine and cook until evaporated, 2 minutes.
6. Add the chicken stock, water, and Parmesan rind. Bring to a boil.
7. Add broccoli to the pot, reduce the heat, cover, and cook for 10-15 minutes.
8. Remove the soup from the heat and remove the rind. Then add the milk and the 3/4 tsp remaining salt. Puree the soup using an immersion blender. Season to taste if more is necessary.
9. Put the pot back on the heat, put the Parmesan rind back in, and bring to a simmer. Cook for another 10 minutes, stirring occassionally so the flavors can develop.
10. Serve with a drizzle of extra virgin olive oil, lemon wedges, and parsley if desired. Enjoy!

Looking to make this part of a meal?

Here’s a suggested menu for serving alongside this cream of cabbage and broccoli soup.

• This chicken prosciutto recipe that tastes like saltimbocca sauce
• Or this roast chicken with pea and olive chimichurri
• An easy spring salad with chive cheese and honeycomb
• A blueberry and corn couscous salad