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Dilly Cabbage & Potato Soup

This recipe is Whole30, Paleo, Gluten, and Dairy Free.

This Dilly Cabbage & Potato Soup reminds me of spring in a bowl. It's light and has lots of veggies and fresh dill! It's the perfect soup to throw together when you have extra cabbage in the fridge. It's easy and makes a nice pot full so you can freeze some or have leftovers for lunches.


6-8 cups green cabbage, chopped
2 cups onion, diced large
1/4 cup ghee, I like Fourth & Heart
3 large carrots, peeled & sliced
6-8 medium Yukon gold potatoes, peeled & cubed
6 cups chicken broth, I like Kettle & Fire
2 tsp salt
1 tsp pepper
2 tbsp white wine vinegar
3 tbsp fresh dill, chopped
1 cup non dairy sour cream

For the most up-to-date discount codes on some specific ingredients that I have used in my recipes you can check out my Discounts page.


Melt ghee in a large pot

Add onion & cabbage, cover & cook, stirring occasionally till cabbage softens

Add broth, potatoes & carrots & bring to a boil

Lower & simmer 10 minutes

Add salt, pepper, vinegar, stirring to combine

Add sour cream & dill, stir well

Simmer 5 minutes longer Enjoy this recipe by Penny's Primal!

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