Best Cabbage Soup Vitamix Recipes

Mom's Cabbage Soup image

Provided by Food Network

Categories main-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 17

2 tablespoons olive oil
1 large onion, chopped
4 stalks celery, chopped
1 cup chopped carrots (from 4 medium carrots, peeled)
2 cloves garlic, minced
Kosher salt and freshly ground pepper
Crushed red pepper flakes
Handful fresh cherry tomatoes, halved (about 10 small cherry tomatoes)
One 28-ounce can diced tomatoes
64 ounces vegetable stock (2 quarts) (8 cups), plus more if desired
1 medium head cabbage, cored and chopped (about 1 3/4 pounds)
One 15-ounce can cannellini beans, drained and rinsed
1/2 cup chopped fresh flat-leaf parsley
1 loaf your favorite French bread, sliced on the diagonal
Olive oil, for brushing and drizzling
Minced garlic, for topping (optional)
Flaky or crystal sea salt, for sprinkling

Steps:

For the soup: Heat the olive oil in a stockpot over medium heat. Add the onion, celery, carrots and garlic and cook, stirring often, until the onions are translucent (not browned), about 8 minutes. Add salt, black pepper and crushed red pepper flakes to your desired preference. Then stir in the fresh tomatoes, canned tomatoes and vegetable stock and bring the entire mixture to a boil.
Once boiling, stir in the cabbage and beans and keep it simmering, stirring occasionally, until the cabbage is tender, 35 to 40 minutes. Add more stock or water if you prefer more liquid and taste and season with more salt and pepper, if necessary. When finished, sprinkle over and stir in the parsley for color and flavor.
Ladle the soup into bowls and serve with crostini or garlic bread, if desired.
For the crostini: Preheat your oven to 350 degrees F.
Place the bread slices on a baking sheet. Brush the tops with olive oil. You can also smear minced garlic over the top, if desired.
Bake until crunchy and golden brown, 15 to 20 minutes. Take the crostini out of the oven, drizzle the tops with olive oil and sprinkle sea salt over the top.

cabbage soup vitamix Recipe - (4.6/5) image

Provided by carolync

Number Of Ingredients 12

Ingredients
◦2 cups (480 ml) chicken broth
◦2 Tablespoons (30 ml) white wine
◦1/2 (35 g) small onion, peeled
◦1/2 (31 g) medium carrot
◦1 (300 g) large Russet potato, baked, quartered
◦1/4 teaspoon caraway seed
◦1 teaspoon dried dill weed
◦1/4 teaspoon hot sauce
◦1/2 teaspoon salt
◦1/8 teaspoon ground black pepper
◦4 cups (350 g) chopped cabbage

Steps:

Directions 1.Place broth, wine, onion, carrot, potato, caraway seed, dill weed, hot sauce, salt, and pepper into the Vitamix container in the order listed and secure lid. 2.Select Variable 1. 3.Turn machine on and slowly increase speed to Variable 10, then to High. 4.Blend for 6-7 minutes or until heavy steam escapes from the vented lid. 5.Meanwhile, cook cabbage in a large skillet with 1/2-1 cup (120-240 ml) water until tender. 6.Drain excess water. Place cooked cabbage in serving bowls. Pour soup over cabbage. This recipe has been written for the Vitamix 5200 with Standard 64-ounce container. If you are using a different Vitamix machine or container size, you may need to make adjustments to the Variable Speed, processing time, and/or ingredient quantities.