Ingredients
Method
- Sauté onion and garlic in olive oil.
- Add cabbage and carrot; cook briefly.
- Pour in broth and simmer 15–20 minutes.
- Stir in cream and cook 5 minutes.
- Season and serve warm.
Notes
- Blend partially for thicker consistency.
- Avoid boiling after adding cream.
- Store refrigerated up to four days.
