Potato Cabbage Soup

Craving something comforting and delicious? Here’s how to make the best potato cabbage soup. Cheap, delicious and super easy to make!

Prep Time 15

Cook Time 30

Choose Serving Size 6

3 liters water
4 potatoes peeled and cubbed
1 white onion chopped into small pieces
¼ cabbage chopped into small pieces
4-5 Tbsp dried vegetable mix - see how I prepared it above
250 ml vegan cooking cream rice or soy
500 ml rice milk unsweetened
vinegar to taste - some people prefer sour soups, some prefer them sweeter, so you can make it as you please. Instead of vinegar, I sometimes use the spiced vinegar from pickles. I never throw it away and you can try it too!
4 bay leaves
1 bunch fresh dill chopped
a few peppercorns or ground pepper
salt or miso paste to taste. I started using miso paste instead of salt in various recipes. It gives a hint of salt and a kick of probiotics and flavor

Add ~3L water in a pot to boil. Add the cubed potatoes, cabbage, and onion into the water. Let them boil for 15 minutes.
Add the dried vegetable mix, bay leaves, and pepper. Let them boil until the potatoes are tender for approx. 10 minutes.
Turn the heat off and add the chopped dill, rice milk, and vegan cream. Mix.
Now is the time to season your soup to taste. Add salt or miso paste, mix, and taste. Then add the vinegar. When I use the pickled vinegar with spices I add around 1/2 jar to one batch of soup because it's usually sweeter. If you use normal vinegar which is stronger, add just a little bit at a time until you reach the desired taste.