With an abundance of root vegetables available in the winter, soup is often at the top of my list for dinner. This creamy soup brings those root vegetables together, along with plant-based ham then made creamy with plant-based milk & cream. Both filling and yum. **I used Tofurky Plant-based ham roast but vegan bacon, sausage or even vegan spam would be equally delish. No plant-based creamer? Use a thick plant milk like extra creamy oat or cashew.
1/2 head cabbage, cored and shredded
1 large onion, chopped
3/4 lb baby potatoes, quartered
3 carrots, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1.5 tsp Salt
1/2 tsp pepper
3/4 tsp dried thyme
1 bay leaf
6 cups "no chicken" vegetable broth
1/3 cup plant-based butter
1/3 cup flour
1 cup plant-based milk
1 cup plant-based creamer
2 cups cooked plant-based ham, cubed *I used Tofurky Ham Roast baked as directed without accompanying glaze.
1. To a large stockpot/Dutch oven add cabbage, onions, potatoes, carrots, celery, garlic, salt, pepper, thyme, bay leaf and broth. Bring to a boil then reduce heat, cover and simmer 20 minutes.
2. In the last 5 minutes soup is simmering, melt butter in a small saucepan. Sprinkle in flour and stir to mix and cook 2 minutes. Slowly wisk in plant-based milk and cream whisking continuously until smooth and bubbling slightly.
3. Add mixture to soup, along with cooked plant-based ham and stir until well mixed.
4. Continue to simmer for another 10 minutes.
5. Remove bay leaf before serving. Serve with fresh bread.