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Cabbage Soup

A delightful medley of flavors and textures, cabbage soup is nourishing and simple to make, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Soup, Starter
Cuisine: American, Comfort Food
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 medium head green cabbage, chopped Ensure it's clean and fresh.
  • 2 pieces carrots, diced Adds sweetness and color.
  • 1 piece onion, chopped Use yellow or white onion.
  • 2 cloves garlic, minced Enhances the flavor.
  • 2 stalks celery, diced Adds crunchiness.
Liquid Base
  • 6 cups vegetable broth Or use chicken broth for non-vegetarian option.
  • 1 can diced tomatoes (14.5 ounces), with juice Adds acidity and depth.
Seasonings
  • 1 teaspoon dried thyme Can substitute with fresh thyme.
  • 1 leaf bay leaf Remove before serving.
  • to taste Salt and pepper Adjust according to preference.

Method
 

Preparation
  1. Wash and chop the vegetables: chop the cabbage, dice the carrots and celery, and finely chop the onion and garlic.
Cooking
  1. In a large pot over medium heat, add a splash of olive oil. Add the chopped onion and garlic, sauté until fragrant and slightly translucent (about 3-4 minutes).
  2. Stir in the diced carrots and celery, cooking for an additional 5 minutes until they begin to soften.
  3. Add the chopped cabbage, diced tomatoes (with juice), and vegetable broth to the pot. Toss in the thyme, bay leaf, and season with salt and pepper.
  4. Bring the soup to a gentle boil, then reduce the heat and let it simmer for about 20 minutes or until the cabbage is tender.
  5. Before serving, taste the soup and adjust the seasoning if necessary. Remove the bay leaf.
  6. Ladle the soup into bowls, garnishing with freshly chopped parsley. Enjoy your wholesome creation!

Notes

Try swapping out vegetables based on what's available. Simmer longer for richer flavors, but avoid overcooking the cabbage.