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Dilly Cabbage & Potato Soup
This Dilly Cabbage & Potato Soup reminds me of spring in a bowl. It's light and has lots of veggies and fresh dill! It's the perfect soup to throw together when you have extra cabbage in the fridge. It's easy and makes a nice pot full so you can freeze some or have leftovers for lunches.
Serves: 6-8
Serves: 6-8
Ingredients
- 6 cups6 cups6 cups Green Cabbage, chopped
- 2 cups2 cups2 cups Onion, diced large
- 0.25 cup0.25 cup0.25 cup Ghee
- 3 whole3 whole3 whole Carrots, peeled & sliced
- 6 - 8 whole6 - 8 whole6 - 8 whole Yukon Gold Potatoes, medium, peeled & cubed
- 6 cups6 cups6 cups Low Sodium Chicken Broth
- 2 tsp2 tsp2 tsp Salt
- 1 tsp1 tsp1 tsp Black Pepper
- 2 Tbsp2 Tbsp2 Tbsp White Wine Vinegar
- 3 Tbsp3 Tbsp3 Tbsp Fresh Dill, chopped
- 1 cup1 cup1 cup Dairy-Free Sour Cream Alternative - Forager Project
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Melt ghee in a large pot
- Add onion & cabbage, cover & cook, stirring occasionally till cabbage softens
- Add broth, potatoes & carrots & bring to a boil
- Lower & simmer 10 minutes
- Add salt, pepper, vinegar, stirring to combine
- Add sour cream & dill, stir well
- Simmer 5 minutes longer Enjoy this recipe by Penny's Primal!
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