Name: Cabbage Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: European-inspired
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, diced; 2 medium carrots, sliced; 2 celery stalks, sliced; 3 cloves garlic, minced; 6 cups green cabbage, thinly sliced; 2 medium Yukon Gold potatoes, peeled and diced; 6 cups vegetable broth; 1 tablespoon tomato paste; 1 teaspoon dried thyme; 1 bay leaf; 1 teaspoon salt, or to taste; 1/2 teaspoon black pepper; 1 tablespoon lemon juice; 2 tablespoons fresh parsley, chopped

Description

A warm, hearty vegetable soup made with tender cabbage, carrots, celery, onion, potatoes, and herbs in a light savory broth. It is simple, comforting, and perfect for an easy lunch or cozy dinner.

Ingredients

Scale

2 tablespoons olive oil
1 medium yellow onion, diced
2 medium carrots, sliced
2 celery stalks, sliced
3 cloves garlic, minced
6 cups green cabbage, thinly sliced
2 medium Yukon Gold potatoes, peeled and diced
6 cups vegetable broth
1 tablespoon tomato paste
1 teaspoon dried thyme
1 bay leaf
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
1 tablespoon lemon juice
2 tablespoons fresh parsley, chopped

Instructions

Place a large soup pot or Dutch oven over medium heat. Add the olive oil and let it warm for about 30 seconds.
Add the diced onion, sliced carrots, and sliced celery. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic and tomato paste, then cook for 1 more minute.
Add the sliced cabbage and diced potatoes, stirring well so the vegetables are coated with the aromatics and tomato paste.
Pour in the vegetable broth, then add the dried thyme, bay leaf, salt, and black pepper. Stir to combine.
Bring the soup to a gentle boil, then reduce the heat to low. Cover loosely and simmer for 25 to 30 minutes, or until the potatoes are tender and the cabbage is soft.
Remove the bay leaf. Stir in the lemon juice and chopped parsley. Taste and adjust salt and pepper if needed.
Ladle into bowls and serve hot.

Notes

Slice the cabbage thinly so it becomes tender and silky as it cooks.
Use a gentle simmer instead of a rapid boil to keep the broth clear and the vegetables tender.
The soup tastes even better the next day after the flavors have had more time to develop.
Add a splash of extra broth or water when reheating if needed.

Nutrition

Serving Size: 1 bowl
Calories: 165
Sugar: 7g
Sodium: 780mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 5g
Protein: 4g
Cholesterol: 0mg

Keywords: cabbage soup, vegetable soup, easy soup recipe, healthy soup, comforting dinner, homemade soup