Cabbage Soup Recipe
Cabbage Soup is an easy soup recipe loaded with tender vegetables, especially fresh cabbage and cloves of garlic for plenty of flavor.
Serving4 Servings
Ingredients
- 2 Tablespoon olive oil
- 1 medium onion, finely chopped
- 2 carrots, peeled, thinly sliced into coins
- 1 celery rib, thinly sliced
- 1 clove garlic, minced
- Salt and pepper, to taste
- 4 cups vegetable broth
- ½ teaspoon dried Herbs de Provence
- 8 ounces chopped tomatoes, (1 can)
- 1 cup Yukon gold potatoes, peeled, chopped
- ½ small head cabbage, roughly chopped
Instructions
- Prepare your veggies: Start by chopping your veggies: peel the onion and chop it finely. Peel the carrots and cut them into thin coins. Peel and mince garlic and slice the celery rib. Peel the potatoes using a veggie peeler and cut them into small cubes. Remove the cabbage core and chop the cabbage roughly.
- Cook your veggies: Cook the vegetables: heat olive oil in a large saucepan over medium-high heat. Add onion, carrots, and celery, and cook, stirring for 5 minutes. Once the onion is tender, add garlic and cook until fragrant.
- Bring the rest of the ingredients together: Add the rest of your ingredients: pour the vegetable broth into the saucepot and scrape any browned bits. Add Herbs de provence, a can of chopped tomatoes, and potatoes. Season the soup to taste with salt and pepper.
- Start the simmering process: Cook the soup: bring the soup to a boil. Reduce heat and simmer the soup for 10 minutes.
- Add the main ingredient: Add the cabbage to the soup: add your roughly chopped cabbage to the soup and stir it gently. Simmer the soup for 15 minutes.
- Serve the soup: Serve soup warm: ladle the soup into bowls and serve warm for a hearty dish.
Notes
- Make sure to remove the cabbage core. It is very tough and it will not cook properly.
- When chopping your cabbage, chop it roughly. Do not cop it finely otherwise your cabbage will not withstand the cooking process, and you will end up with a cabbage puree.
- For this soup I recommend using green cabbage, which is firm. This cabbage will hold some of its shape during the cooking process.
- Do not overcook the cabbage. Properly cooked cabbage has a sweet and aromatic flavor, while overcooked is pungent and unpleasant.
- If you find the soup a bit too sweet, you can add a teaspoon of lemon juice because of the tomatoes. It will balance out the flavor.
- You can use chopped, stewed, or spicy canned tomatoes. All of these will give a different flavor to your soup.
- When it comes to seasoning and herbs, choose your favorite. Herbs de Provence, thyme, Italian herbs, or just plain basil pair wonderfully with the cabbage.
- For the potatoes you can choose, Yukon gold or Russet. The Yukon gold potatoes will hold their shape, while the Russet potatoes will fall apart and make your soup extra creamy and thick.
Nutrition
Calories: 182 kcal · Carbohydrates: 28 g · Protein: 4 g · Fat: 7 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 5 g · Sodium: 1068 mg · Potassium: 693 mg · Fiber: 6 g · Sugar: 10 g · Vitamin A: 5784 IU · Vitamin C: 63 mg · Calcium: 91 mg · Iron: 2 mg