Preparation : 10 min Cooking : 50 min
3 onions, thinly sliced 600 g
7 cups green cabbage, finely chopped 550 g
2 1/2 carrots, shredded 260 g
1 1/2 tbsp canola oil 23 mL
2 1/2 tbsp butter, unsalted 35 g
3/4 tsp sugar 3 g
1 1/4 tsp salt 5 g
1/2 tsp ground pepper 2 g
5 1/2 cups vegetable broth 1.38 L
2 3/4 cups milk, partly skimmed, 2% 700 mL
Before you start
A food processor will make chopping the vegetables easier.
Prepare the vegetables: thinly slice the onions; finely chop the cabbage; shred the carrots.
Heat the oil and butter in a saucepan over medium heat. Add the vegetables, sugar, salt, and pepper. Stir well, then cover and cook 25 min over very low heat.
Pour in the broth, bring to a boil, then cover and simmer 15 min. Pour in the milk, then adjust the seasoning.
Ladle the soup into bowls and serve.
The soup keeps up to 7 days in the refrigerator or up to 3 months in the freezer. Milk may be added when the soup is reheated.