If you are looking to warm your soul with something fresh, vibrant, and comfortingly creamy, this Cream of Cabbage Soup with Parsley Oil Recipe is exactly what you need. It’s a luscious, silky soup that transforms humble cabbage into an elegant bowl of goodness, accented perfectly by the bright, herbal notes of homemade parsley oil. Each spoonful offers a delightful balance of buttery softness, subtle caraway warmth, and a hint of tang from lemon juice, making it a true celebration of simple ingredients elevated to something spectacular.
Ingredients You’ll Need
All the magic starts with straightforward ingredients that you might already have at home. Each component plays an essential role, from the creamy potatoes providing body and smoothness, to the fragrant caraway seeds adding a unique flavor twist, and the fresh parsley oil that brings a pop of color and brightness.
- Potatoes (2 medium): Unpeeled for extra nutrition and creaminess, they help thicken the soup naturally.
- Water (2 cups + 1/4 cup as needed): Essential for boiling and wilting the cabbage gently without losing flavor.
- Kosher or sea salt (1 teaspoon + more): To season and enhance all the flavors throughout.
- Caraway seeds (4 teaspoons): Toasted for a mellow, anise-like warmth that complements the cabbage perfectly.
- Unsalted butter (4 tablespoons total): Adds richness and helps soften the cabbage and onions beautifully.
- Onion (1 medium): Diced for sweetness and depth in the base of the soup.
- Green cabbage (8 cups sliced): The star ingredient, cooked tender but still vibrant.
- Whole milk (2 cups): Provides creaminess and balances the flavors with a slight sweetness.
- Fresh lemon juice or cider vinegar (2 teaspoons): Adds a bright, subtle acidity that lifts the entire dish.
- Parsley (1 small bunch, about 1 1/4 ounces): The foundation of the vibrant parsley oil for garnish.
- Olive or vegetable oil (3/4 cup): Blended with parsley to create rich, aromatic parsley oil.
How to Make Cream of Cabbage Soup with Parsley Oil Recipe
Step 1: Prepare the Potatoes
Start by boiling the potato cubes in lightly salted water until they are tender to the bite, about 10 to 15 minutes. Keeping the peel on adds a nice texture and extra nutrients, and once cooked, set the potatoes and their cooking water aside while you move on to the other steps.
Step 2: Toast the Caraway Seeds
In your soup pot or Dutch oven, gently toast the caraway seeds over medium-high heat for about 3 minutes. This releases their lovely aroma and deepens their flavor, which is crucial for adding complexity to the soup’s base. Put them aside on a plate once toasted.
Step 3: Sauté Onions and Begin Cooking Cabbage
Using the same pot, melt 2 tablespoons of butter and cook the diced onion until soft and translucent. Then stir in the caraway seeds for an extra minute to marry the flavors. Add half of the shredded cabbage with seasoning, cover, and cook, stirring occasionally, allowing the cabbage to wilt gently. If things start to stick or feel dry, add a splash of water and a bit more butter to keep everything silky.
Step 4: Add Remaining Cabbage and Wilt Completely
Add the rest of the shredded cabbage (except the reserved third) and cook it all together until the entire batch is tender and soft. This slow wilting intensifies the cabbage’s natural sweetness and readies it for blending.
Step 5: Blend the Soup
Turn off the heat and add the cooked potatoes and their water, along with the milk, to the pot. Use an immersion blender or carefully transfer to a standard blender to puree everything until perfectly smooth and creamy. This step transforms the cooked vegetables into that silk-like soup texture everyone loves.
Step 6: Sauté the Reserved Cabbage
Thinly slice the reserved portion of cabbage and sauté it in the remaining butter until tender and lightly seasoned. Adding this sautéed cabbage back into the smooth soup gives a lovely texture contrast that’s absolutely delightful.
Step 7: Finish with Lemon Juice or Vinegar
Just before serving, stir in fresh lemon juice or cider vinegar to brighten the flavors and add a subtle punch of acidity that balances the richness beautifully.
Step 8: Make the Parsley Oil
To prepare the vibrant parsley oil, blanch fresh parsley briefly in boiling water, then shock in ice water to maintain its brilliant green color. After squeezing out excess water, blend the parsley with olive oil until as fine as possible. Let the mixture rest, then strain through muslin or cheesecloth to extract a fragrant, silky green oil that will become your soup’s perfect finishing touch.
How to Serve Cream of Cabbage Soup with Parsley Oil Recipe
Garnishes
For a stunning presentation, drizzle the bright green parsley oil over each bowl just before serving. You can sprinkle a few toasted caraway seeds on top to echo those warm flavors in every bite. A small dollop of crème fraîche or a sprinkle of freshly cracked black pepper adds extra charm and depth.
Side Dishes
This soup pairs spectacularly with crusty artisan bread or warm sourdough rolls for dipping. A crisp green salad with lemon vinaigrette complements the creaminess perfectly, adding freshness and texture to the meal.
Creative Ways to Present
For a dinner party or special occasion, serve the soup in elegant white bowls with a swirl of parsley oil and a few edible flowers for a pop of color. Alternatively, present it as a starter course alongside a tasting of pickled vegetables to highlight the soup’s gentle acidity and balance.
Make Ahead and Storage
Storing Leftovers
Your Cream of Cabbage Soup with Parsley Oil Recipe keeps beautifully in the fridge for up to three days in an airtight container. The flavors deepen overnight, making leftovers a delicious, easy meal the next day.
Freezing
Freeze the soup in portion-sized containers for up to three months. Note that the parsley oil is best added fresh after reheating to preserve its bright color and flavor, so freeze the soup separately without the oil.
Reheating
Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. Once warmed through, add a splash of milk if it’s too thick and finish with a fresh drizzle of parsley oil just before serving for that vibrant boost.
FAQs
Can I substitute other greens for the cabbage?
While cabbage is key to this soup’s unique flavor and texture, you can experiment with Savoy or Napa cabbage for a milder taste, but avoid tougher greens like kale which require different cooking times.
Is the parsley oil necessary?
The parsley oil adds a wonderful fresh, herbal note and striking color contrast, but if you’re short on time, a sprinkle of fresh parsley can still add a nice touch.
Can this soup be made vegan?
Yes! Substitute butter with a plant-based alternative and use a non-dairy milk such as oat or almond milk. Just be sure to check the flavor balance and adjust seasoning as needed.
Why do you add lemon juice or vinegar?
The acidity brightens the rich and creamy soup, enhancing the flavors and giving a refreshing lift that prevents the soup from feeling heavy.
What’s the best way to blend the soup?
An immersion blender works great for easy cleanup, but a high-speed blender will give an ultra-smooth texture. Just be careful when blending hot liquids to avoid splashes.
Final Thoughts
There is nothing quite like a bowl of homemade Cream of Cabbage Soup with Parsley Oil Recipe to feel both nurturing and elegant. It’s amazing how simple ingredients can come together to create something so satisfying, carrying you through chilly evenings or light lunches with a smile. I encourage you to try this recipe exactly as written—and then make it your own, perhaps with your favorite twists. Trust me, once you taste this soup enriched with buttery cabbage and lively parsley oil, it will become a beloved staple in your kitchen.
PrintCream of Cabbage Soup with Parsley Oil Recipe
This Cream of Cabbage Soup is a comforting and creamy blend of tender green cabbage and potatoes, enhanced by the warm aroma of toasted caraway seeds and enriched with whole milk. Finished with sautéed cabbage for added texture and a vibrant parsley oil drizzle, this soup offers a delightful balance of flavors and a smooth, velvety texture perfect for any season.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: European
- Diet: Vegetarian
Ingredients
For the cabbage soup
- 2 medium potatoes (about 12 ounces/340g), unpeeled and cut into 1-inch (3cm) pieces
- 2 cups (500ml) water
- 1 teaspoon kosher or sea salt, plus more for cooking potatoes and sautéed cabbage
- 4 teaspoons caraway seeds
- 4 tablespoons (55g) unsalted butter, divided
- 1 medium onion, peeled and diced
- 8 cups (1 1/4-pound, 625g) green cabbage, sliced
- 2 cups (500ml) whole milk
- 2 teaspoons fresh lemon juice or cider vinegar
For the parsley oil
- 1 small bunch parsley, stems and leaves (about 1 1/4 ounce/40g)
- 3/4 cup (180ml) olive or vegetable oil
Instructions
- Boil Potatoes: Place the potato cubes in a pot with 2 cups of lightly salted water. Boil until tender when pierced with a sharp knife, about 10 to 15 minutes. Remove from heat and set aside.
- Toast Caraway Seeds: In a soup pot or Dutch oven over medium-high heat, toast the caraway seeds by stirring frequently until fragrant and lightly toasted, about 3 minutes. Remove seeds onto a plate, reserving a few for garnish if desired.
- Sauté Onions: In the same pot, melt 2 tablespoons of the butter. Add diced onions and cook, stirring frequently, until soft and translucent. Add toasted caraway seeds and cook for one more minute to blend flavors.
- Cook Cabbage: Reserve about one-third of the cabbage for sautéing later. Add half of the remaining cabbage, 1 teaspoon of salt, and freshly ground pepper to the pot. Stir and cover, lifting the lid occasionally to stir until the cabbage wilts. Add 1/4 cup (60ml) water if the pot becomes dry or starts to scorch. Add more butter if desired. Once mostly wilted, add the remaining cabbage (except the reserved portion). Cover and cook, stirring occasionally, until all cabbage is wilted.
- Blend Soup Base: Turn off the heat. Add the cooked potatoes with their cooking water and the whole milk to the pot. Using an immersion blender, blend the mixture until smooth. Alternatively, transfer to a standard blender and puree, then return to the pot.
- Sauté Reserved Cabbage: Thinly slice the reserved cabbage. In a skillet, heat the remaining 2 tablespoons of butter. Add the sliced cabbage, season with salt and pepper, and cook, stirring occasionally, until wilted. Stir the sautéed cabbage into the blended soup along with the lemon juice or cider vinegar for brightness.
- Prepare Parsley Oil: Bring a small saucepan of water to a boil. Have a bowl of ice water ready. Plunge the parsley into the boiling water for 10 to 15 seconds until wilted. Remove and immediately transfer to the ice water to preserve color. Once cool, squeeze out excess water from parsley and place it in a food processor or blender. Puree with olive or vegetable oil until finely blended. Allow to stand 1 to 2 hours.
- Strain Parsley Oil: Line a small mesh strainer with muslin or multiple layers of cheesecloth and place over a bowl. Scrape parsley-oil mixture into the cloth, gather the ends, and squeeze firmly to extract as much oil as possible. Alternatively, press through a fine-mesh strainer. Reserve the parsley oil for drizzling on the soup.
Notes
- Using whole milk adds creaminess but you can substitute with a dairy-free alternative for a different nutritional profile.
- Caraway seeds give a distinctive aroma and slight anise flavor; do not skip for authentic taste.
- Blending the soup smooth and then adding sautéed cabbage adds textural contrast to the final dish.
- Parsley oil brightens the soup visually and flavor-wise; it can be prepared ahead of time and stored refrigerated.
- For a vegan version, use plant-based butter and milk alternatives and vegetable oil for parsley oil.
- The soup keeps well refrigerated for up to 3 days and reheats gently on the stovetop.
