Dilly Cabbage & Potato Soup (Edit recipe)

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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.

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PREP TIME

20 minutes

COOK TIME

40 minutes

INGREDIENTS

Serves: 6-8

Ingredients

6 cups Green Cabbage, chopped
2 cups Onion, diced large
0.25 cup Ghee
3 whole Carrots, peeled & sliced
6 - 8 whole Yukon Gold Potatoes, medium, peeled & cubed
6 cups Chicken Broth (Low Sodium)
2 tsp Salt
1 tsp Black Pepper
2 Tbsp White Wine Vinegar
3 Tbsp fresh Dill, chopped
1 cup Forager Project Dairy-Free Sour Cream Alternative

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Process

Cook Mode

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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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	288
Fat:	12 g
Carbohydrates:	37 g
Protein:	15 g
Cholesterol:	23 g
Sodium:	915 mg
Fiber:	5 g
Sugars:	7 g
Sugar Alcohol:	0 g
Calculated for total recipe.