Mom’s Vegetable Soup
This rustic vegetable soup is a testament to simple, wholesome cooking. By simmering onions, cabbage, and potatoes with rice until tender, you create a naturally thick, velvety base without needing any broth—making it perfect for those avoiding animal products or seeking a lighter option. The addition of milk adds a subtle creaminess, while a final splash of vinegar brightens the earthy flavors. It’s the kind of meal that feels like a warm hug on a chilly evening, ideal for family dinners or when you crave something nourishing yet gentle on the stomach. The process transforms humble ingredients into a sophisticated puree that is both hearty and incredibly satisfying.
Description
This rustic vegetable soup is a testament to simple, wholesome cooking. By simmering onions, cabbage, and potatoes with rice until tender, you create a naturally thick, velvety base without needing any broth—making it perfect for those avoiding animal products or seeking a lighter option. The addition of milk adds a subtle creaminess, while a final splash of vinegar brightens the earthy flavors. It’s the kind of meal that feels like a warm hug on a chilly evening, ideal for family dinners or when you crave something nourishing yet gentle on the stomach. The process transforms humble ingredients into a sophisticated puree that is both hearty and incredibly satisfying.
Ingredients
- 1 large onion (white or yellow, red is too strong)
- 1/2 head cabbage
- 1 large potato (or 2 small potatoes), peeled and cut into large chunks
- 2 tbsp uncooked rice
- 2 cups water (plus enough to cover vegetables by 0.75 inch)
- 1/2 cup milk (dairy or non-dairy alternative)
- to taste salt
- few drops vinegar
Directions
- 1 Wash the onion, cabbage, and potato thoroughly. Cut the onion and potato into large chunks (2-3 pieces each) and tear the cabbage into large pieces.
- 2
Place the vegetables and uncooked rice into a pressure cooker or a large heavy-bottomed pot. Add water to cover the ingredients, ensuring the water level is about 0.75 inches above the vegetables (approximately 2 mugs of water).- 3
If using a pressure cooker, secure the lid and cook for up to 3 whistles (about 10 minutes). If using a standard pot, cover and simmer over low heat for 3-4 hours, or until the vegetables are extremely tender and the rice is fully cooked.- 4
Allow the cooked mixture to cool slightly until warm but not hot.- 5
Transfer the mixture to a blender and puree until completely smooth. For an extra silky texture, strain the puree through a fine-mesh sieve into a clean pot.- 6
Return the pureed soup to the pot over low heat. Stir in the milk and heat gently until warmed through, being careful not to boil.- 7
Season with salt to taste. Just before serving, stir in a few drops of vinegar to balance the flavors.NoteStorage: This soup keeps well in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water or milk if it has thickened too much.
Substitutions: For a vegan version, substitute the milk with unsweetened almond, oat, or soy milk. The vinegar helps brighten the flavor regardless of the milk choice.
Variations: While the original recipe suggests a pressure cooker for speed, slow simmering allows the flavors to meld deeply. You can also add a pinch of nutmeg or black pepper for extra warmth.
Tip: Ensure the soup is not boiling when you add the milk to prevent curdling, especially if using dairy milk.
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