White cabbage creamy soup

White cabbage creamy soup

White cabbage should be considered essential to our food diet, because it is a good natural anti-inflammatory and it is also rich of iron, calcium and fiber.

This is an original and very tasty soup that you can try in these cold evenings. I often add legumes to my soups because my son doesn’t eat meat a lot. So you can try to prepare the white cabbage soup without chickpeas, but it will become a less creamy soup. It’s up to you.



  • 2tsp olive oil
  • 1 medium potato
  • 1 white cabbage
  • 1 onion
  • 200 gr chickpeas
  • 800 ml water
  • Parmesan cheese  to taste
  • salt to taste


COOKING TIME: 40 min with the pressure cooker – 120 min in a pan


  • Heat the olive oil in a large heavy based pan and brawn the onion for 2 minutes, then add all together the potato, the sliced white cabbage, chickpeas, salt and cold water.
  • Bring to a boil then cover and reduce the heat to a simmer for about 60 minutes.
  • Cool then pureé until smooth with food processor. Serve with a drop of oil and Parmesan cheese to taste.


  • I usually freeze it in little portions for my toddler.


My son Andrea loves to eat it with morsels of bread.



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