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

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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.