Scandinavian Cabbage Soup - Sunday Subscriber Series #45 - SOUPER Bowl Sunday Series

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + bouillon cubes

Homemade stock enhances flavor without added sodium.

sausage

🥗Healthier: turkey sausage

💰Cheaper: ground beef

Turkey sausage reduces fat while maintaining protein.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

smoked paprika

🥗Healthier: sweet paprika

💰Cheaper: regular paprika

Regular paprika provides color without the smokiness.

Melt 1/2 cup butter in a kettle over medium-low heat.

Chop 2 cups of cabbage into smaller bite-sized pieces.

Add chopped cabbage, 1 cup sliced onion, 1 cup sliced celery, and 1 cup sliced carrots to the melted butter and stir to coat.

Cook the vegetables for about 8 to 10 minutes until tender.

Stir in 1 cup frozen peas and 1 can of cream-style corn.

Add 3 cups whole milk, 1 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon ground thyme, and 1/4 teaspoon garlic powder to the pot and stir together.

Simmer the mixture for 15 minutes.

Shred 2 cups of cheddar cheese while the soup simmers.

After 15 minutes, stir in the shredded cheese until melted.

Cooking Techniques

Equipment Needed

Spice Level: