Comforting Cabbage Vegetable Soup

Enjoy a bowl of this comforting, light, and budget-friendly cabbage soup. Packed with vibrant vegetables, it is the perfect choice for a gentle body reset or a simple, healthy meal prep routine that anyone can master.

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This international soup is remarkably easy to prepare, yielding six hearty servings that provide a clean and nourishing meal without any fuss. The blend of herbs and vegetables creates a flavor profile that is both light and deeply satisfying.

Ingredients

• Vegetables: 1 small green cabbage (about 700 g), cored and chopped; 2 medium carrots, peeled and sliced; 2 celery stalks, sliced; 1 medium onion, diced; 3 cloves garlic, minced; 1 red bell pepper, diced; 400 g (1 can) diced tomatoes; 1 small zucchini, diced (optional).
• Broth & Seasonings: 1.5 liters vegetable broth (low sodium preferred); 1 tablespoon olive oil; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1/2 teaspoon ground black pepper; 1/2 teaspoon salt, or to taste; 1/4 teaspoon chili flakes (optional); Juice of 1/2 lemon (optional); Fresh parsley, chopped, for garnish.

Instructions

Step 1

Heat the olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery; sauté for 5 minutes until slightly softened.

Step 2

Stir in the garlic and cook for 1 minute until fragrant.

Step 3

Add the bell pepper, zucchini (if using), and cabbage. Sauté for another 3–4 minutes, stirring occasionally.

Step 4

Pour in the diced tomatoes and vegetable broth. Add thyme, oregano, black pepper, salt, and chili flakes if using.

Step 5

Bring to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, until all vegetables are tender.

Step 6

Adjust seasoning to taste. Stir in lemon juice if desired.

Step 7

Ladle into bowls and garnish with fresh parsley. Serve hot.

Zusatztipps für die Zubereitung

To ensure the best results, use a large soup pot to accommodate the volume of the chopped cabbage. A sharp chef's knife and a sturdy cutting board are essential for efficiently prepping the variety of vegetables required for this dish.

Varianten und Anpassungen

For extra greens, you can add chopped spinach or kale in the last 5 minutes of cooking. If you prefer a more protein-rich meal, consider adding a can of drained white beans or chickpeas to the pot along with the broth.

Serviervorschläge

Serve this soup hot, ideally with a slice of crusty whole-grain bread to make it more filling. Leftovers keep well when refrigerated for up to 4 days; you may find that the flavors actually improve overnight.

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With its simple ingredients and straightforward preparation, this cabbage soup is a reliable staple for anyone looking to enjoy a wholesome, vegetable-packed meal that feels as good as it tastes.

Recipe FAQs

→ Can I use a different type of cabbage?

Yes, you can substitute green cabbage with savoy cabbage, Napa cabbage, or even purple cabbage. Each variety will offer a slightly different texture and flavor, but all work wonderfully in this soup.

→ How can I make this soup more filling?

Add protein-rich ingredients like white beans, chickpeas, or lentils. You can also include diced potatoes or serve it alongside whole-grain bread or brown rice for a heartier meal.

→ Can I freeze cabbage soup?

Absolutely! This soup freezes well for up to 3 months. Let it cool completely, then store in airtight containers. Thaw overnight in the refrigerator and reheat gently on the stovetop.

→ What other vegetables can I add?

Feel free to add green beans, spinach, kale, turnips, parsnips, or mushrooms. Just adjust cooking times accordingly—leafy greens should be added in the last few minutes, while root vegetables need the full simmer time.

→ Why does my soup taste bland?

Make sure to taste and adjust seasoning at the end. A splash of lemon juice or apple cider vinegar can brighten flavors significantly. Also, using quality vegetable broth and fresh herbs makes a noticeable difference.

→ Can I make this in a slow cooker?

Yes! Sauté the aromatics first for best flavor, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until vegetables are tender.