I’m going to be honest with you: this recipe is not the recipe I had planned for you today. Although this hearty beef and cabbage soup is one of the best things I’ve had for dinner recently, today’s menu was supposed to be all about pumpkin.
Yep, you heard that right folks, pumpkin.
Here’s the deal: I feel like every year I’m always the last blogger to pull out the pumpkin recipes. I usually spend most of September obsessed over end-of-season peaches and heirloom tomatoes so I don’t even start thinking about pumpkin or squash till October, and by then, everyone else has already moved on to thinking about holiday food. So, my plan this year was to get ahead of it.
A few days ago the weather began changing. The mornings were cool, the evenings became dark at 8 pm, and I set out on a mission to begin cooking with pumpkin. The only problem? Pumpkins have been no where to be found! I tried three different grocery stores and neither fresh nor canned pumpkin was in stock! The moral of the story is this: pumpkin season is coming soon, but it’s just not here yet. 😉
Until then, hearty soup it is!
I’m not kidding around when I say that this soup is one of the best things I’ve had for dinner recently.
Here’s what I love about it:
- This recipe is a one-pot dish! That means easier meal prep and less dishes to clean!
- It’s sooo versatile! Don’t eat meat? Use legumes! Don’t like mushrooms? Leave ’em out! Don’t have cabbage? Substitute chopped zucchini or a veggie of choice!
- This soup is super filling, but in a good way that will leave you full without feeling overly stuffed.
- And, my favorite part: it’s creamy, but without the dairy! This soup blends cashews with a bit of broth to create a creamy, delicious base for the soup that feels like comfort food, without any of the side effects of dairy! It’s a win-win!
Plus, if you want to save a bit of time on the prep and/or simply don’t want to shred the cabbage by hand with a knife, you’ll love this trick: use your spiralizer!
- Load the ribbon blade (it’s the only blade without the triangles) on your spiralizer
- Firmly place the head of cabbage onto the spikes and then center on the blade
- Turn the handle!
This won’t yield cabbage “noodles” since they don’t stay together like zucchini pasta would, but it’s a quick and easy way to shred cabbage and it’s also a great way to get more use out of your spiralizer!
Now, back to this amazing hearty beef and cabbage soup… 😉
- 1 tablespoon coconut oil
- 1 pound grass-fed ground beef
- 3 garlic cloves, chopped
- 1 medium onion, chopped
- 8 ounces crimini mushrooms, diced
- 1 teaspoon dried basil
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 1 teaspoon dried thyme
- 1 (28-ounce) can diced tomatoes
- 4 tablespoons tomato paste
- 1 small (1 - 2 pound) head of green cabbage, finely shredded
- 3 cups vegetable or beef broth, divided
- ⅓ cup raw cashews
- Sea salt and freshly ground black pepper, to taste
- Heat the coconut oil in a large pot over medium heat. Add the ground beef. Cook, stirring frequently, for 10 minutes, until the beef is well browned.
- Drain any excess fat from the pot then add the garlic, onion, mushrooms, basil, cumin, oregano, salt, and thyme. Cook, stirring frequently, for an additional 10 minutes, until the onions and mushrooms are tender and the spices are fragrant.
- Add the diced tomatoes (and their juice), tomato paste, cabbage, and 2 cups of broth. Bring to a boil then lower the heat to a simmer and cook for 15 minutes, stirring occasionally.
- While the soup is simmering, put the remaining 1 cup of broth in the blender with the cashews, and process until smooth.
- Add the cashew broth mixture just before serving. Season with salt and pepper, and serve hot.