High-Protein Loaded Cabbage Soup is a very flavorful soup. It contains bacon, Yukon Gold potatoes, green cabbage, Cheddar cheese, heavy cream, sour cream, chicken broth, and seasonings. This soup prepares quickly, as it requires only fifty-five minutes. High-Protein Loaded Cabbage Soup contains sharp Cheddar cheese, heavy cream, and sour cream, so it is not perfect for people with dairy allergies. Use dairy-free cheese & vegan cream if required. This soup fulfills the requirement of protein & healthy nutrients as it contains protein, vegetables, & calcium-rich ingredients. Pair it with apple slaw, roasted carrots, green salad, or garlic toast. It contains 27 g of net carbs in one portion of this dish.
STATS:
- Calories: 425 kcal
- Prep time: 20 minutes
- Serving size: 1½ cups
- Cook time: 35 minutes
- Cuisine: American
- Total time: 55 minutes
- Course: Soup
- Diet: High-Protein, Comfort Food
- Serving: 4
EQUIPMENT:
- Ladle
- Cutting board
- Heavy-bottomed soup pot
- Wooden spoon
- Cheese grater
- Knife
INGREDIENTS:
- 3 slices bacon
- 1 pound Yukon Gold potatoes
- 1 medium yellow onion
- ½ tsp. salt
- 4 small stalks celery
- 4 tbsp. reduced-fat sour cream
- 6 cups green cabbage
- 1 tsp. garlic-and-herb seasoning
- ½ cup heavy cream
- ½ tsp. ground black pepper
- 6 cups lower-sodium chicken broth
- Four ounces Cheddar cheese shreds — sharp
- 4 tbsp. fresh chives
INGREDIENT NOTES:
BACON:
- Make the soup with the chopped bacon. It works as the flavorful base of the soup & provides plenty of savory flavors. It releases enough fat to toss the vegetables & adds a smoky & indulgent taste to the soup.
YUKON GOLD POTATOES:
- Yukon Gold potatoes provide a naturally smooth texture & make the soup more satisfying. They hold their shape properly during cooking & provide a soft texture.
CABBAGE:
- Add the fresh & firm green cabbage to provide the main vegetable content. It adds a mild & light sweet taste to the soup & provides a tender texture. Chop it equally so it cooks equally without becoming overly soft.
SHARP CHEDDAR CHEESE:
- Sharp Cheddar cheese provides the rich & savory taste in this soup. It melts smoothly & improves the creamy texture and also offers lots of cheesy taste.
HEAVY CREAM:
- Add the heavy cream to provide the creamy texture, and it also makes it indulgent. It makes the soup more indulgent & gives it a luxurious texture.
REDUCED-FAT SOUR CREAM:
- This will provide a tangy & creamy taste to the soup. It will also balance the indulgence of the cheese & heavy cream & balance the taste of the soup.
CHIVES:
- Fresh chives provide a slight onion taste and make it more refreshing. They will also add a bright presence & balance the rich and creamy ingredients.
INSTRUCTIONS:
- Warm the large pot over moderate flame and put the chopped bacon in it.
- Cook the bacon for 4 to 5 minutes till it gets crisp & brown, then remove the additional grease and leave about one tbsp.
- Include the celery & onions and cook for 4 to 5 minutes till it gets soft.
- Include the salt, cabbage, black pepper, potatoes, garlic & herb seasonings and mix to coat the veggies.
- Add the chicken broth and let it boil, then reduce the heat to a moderate to low flame.
- Close the pot & simmer for twenty to twenty-five minutes till the potatoes & cabbage get soft.
- Add the cheddar cheese shreds & heavy cream and cook for 2 to 3 minutes.
- Mix the cheese softly till it melts, and the soup becomes creamy, then remove it from the flame.
- Now taste the soup and include more seasoning if required.
- Add the soup to serving vessels and sprinkle the crispy bacon, chives, and sour cream on top and serve.
SERVING SUGGESTIONS:
BREADS & TOASTS:
- Crusty Whole-Grain Bread
- Garlic Toast
- Sourdough Bread
- Dinner Rolls
PROTEIN:
- Grilled Chicken
- Roasted Turkey
- Herb-Roasted Chicken
- Grilled sausage
SALADS:
- Green Salad
- Cucumber Salad
- Garden Salad
- Apple Slaw
VEGETABLES:
- Roasted Brussels Sprouts
- Steamed Green Beans
- Roasted Carrots
- Sautéed Spinach
TIPS:
- Make the same size pieces of veggies to cook them equally.
- Don’t boil the soup aggressively after adding the cheese & cream, or else the soup will curdle.
- We have to shred the cheese fresh for the best melt.
- Mash some potatoes lightly to make the soup thick.
STORAGE INFORMATION:
FRIDGE:
- Cool the soup, then put it to a closed box & stores it for 4 days.
FREEZER:
- Add the soup to the vessel and freeze for 2 months.
FAQs:
Will I prepare the soup without bacon?
- Yes, exclude the bacon and toss the vegetables in a small quantity of butter or olive oil.
Would I utilize any other variety of cabbage to prepare the dish?
- Yes, add the Savoy cabbage or Napa cabbage in the soup; it will offer a different texture, and you might need to change the cooking time also.
How to add more protein in soup?
- Include chicken shreds or turkey to add extra protein.
NUTRITIONAL INFORMATION:
Calories: 425 kcal
Net carbs: 27 g
Iron: 2.1 mg
Total carbs: 34 g
Vitamin A: 320 µg
Fiber: 7 g
Calcium: 350 mg
Protein: 16 g
Saturated fat: 16 g
Serving size: 1½ cups
Sodium: 890 mg
Serving: 1
Potassium: 780 mg
