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Dairy-Free Cabbage and Potato Soup Shooters

A warming and comforting cabbage and potato soup, served in small shooter glasses for a party or snack.

50m4 servings
DAIRY-freeEGG-free
120 cal|3g protein|20g carbs|3g fat|3g fiber

Ingredients

  • 2 cups Potatoes, peeled and cubed
  • 1 cup Cabbage, shredded
  • 4 cups Vegetable broth
  • 1/2 each Onion, chopped
  • 2 cloves Garlic, minced
  • 1 tbsp Olive oil
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 1 tbsp Fresh parsley, chopped

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

  1. 1Heat olive oil in a large pot over medium heat.
  2. 2Add onion and garlic and sauté until softened, about 5 minutes.
  3. 3Add potatoes, cabbage, and vegetable broth.
  4. 4Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until potatoes are tender.
  5. 5Season with salt and pepper.
  6. 6Use an immersion blender to blend the soup until smooth.
  7. 7Pour into small shooter glasses and garnish with fresh parsley.

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