About
This low carb soup is rich with flavor from aromatic onion, garlic and tender white cabbage. The vegetables are softened in creamy butter and simmered in stock before being blended until velvety smooth. The soup is finished with a helping of crispy fried onions for extra flavor and texture.
This makes a great lunch or dinner option served with some toasted keto bread for dipping.
Ingredients
- 3 ½ cup vegetable broth, bouillon or consomme
- 2 cup green cabbage
- 1 clove garlic
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 medium – 2 1/2" diameter red onion
Instructions
- Peel and thinly slice the onion and garlic. Heat the olive oil in a large saucepan over a medium heat. Add half of the sliced onion and cook until golden and crisp. Keep turning and watching the heat as you want the onions to crisp but not burn. Remove from the pan and set to one side.
- Melt the butter in the same saucepan and add the remaining sliced onion and garlic. Sweat gently over a low/medium heat until tender and fragrant.
- Roughly slice the cabbage and add to the saucepan. Stir well to combine and pan fry with the onion and garlic for a few minutes to soften a little.
- 4. Add the vegetable stock to the saucepan and bring to a gentle boil, then simmer for 5-6 minutes or until the cabbage is tender.
- Carefully transfer the soup to a blender, or use a hand held stick blender to process until smooth and creamy. Garnish the soup with the reserved crispy fried onions to serve.
Nutrition Facts
- Servings: 4
- Calories: 94.3kcal/394.6kJ (per serving)
- Fat: 6.5g (per serving)
- Carbs: 8.8g (per serving)
- Protein: 1.8g (per serving)
