This Cabbage Soup will be a new staple in your kitchen for cold winter days.
It’s simple and easy to make yet nourishing, flavorful, and healthy.
I’m officially a soup person starting this winter. I used to be during my childhood. Maybe this season was freezing, or just the memories of those homemade soups my grandmother or mom used to prepare made me crave soups.
Anyways, today I’m sharing this Cabbage Soup easy recipe that is super versatile since you can use this as a base and then add some leftovers, legumes, potatoes, and more.
You can easily make it for lunch or dinner.
HOW TO PREPARE THIS CABBAGE SOUP
My days using cabbage only for salad are gone. Using this wonderful vegetable on this soup made me realize how great it’s and how it can add a light sweetness to any preparation and good texture.
This recipe is super adaptable, and we’re using pantry staples to keep it simple, but trust me, the flavor is incredibly rich.
This healthy, comforting, and flavorful cabbage soup is Vegan, Gluten-Free, and Oil-free.
INGREDIENTS
For the preparation, you’ll need:
- Cabbage: of course, the start of the soup. I’m using a combination of green and red cabbage because I love colorful meals! But any variety works well. Green is a little bit more tender and sweeter.
- Sautéed mixture of diced vegetables: Onion, celery, and carrots. This mixture is a good start for any soup in terms of flavor.
- Garlic, paprika, fresh thyme, bay leaf, parley for extra flavor and depth to the soup.
- Vegetable Broth: for sautéing, cooking, and adding more flavor. You can add some water also, to make it more brothy.
- Whole tomatoes chopped and seeded: they create a flavorful base with the vegetable broth and add some color.
- Apple cider vinegar: for tang.
- Salt and pepper to taste.
DIRECTIONS
To prepare this Cabbage Soup, first, you need to sauté onion, carrot, and celery until the onion is translucent. Then add the garlic and paprika, and sauté until fragrant.
Add both cabbage varieties with salt and let them sweat until softened. Then add the vegetable broth, tomatoes, salt, and pepper and bring to a simmer.
After adding the thyme sprigs and bay leaf, simmer the soup for about 15 to 20 minutes, or carrot pieces are soft.
Add the apple cider vinegar parsley, serve and enjoy!
Read the recipe card below for detailed ingredients, measurements, steps, and notes.
What to love about this recipe? Well, it’s:
- Simple and easy to make!
- Comforting and healthy.
- Cozy and flavorful.
- Packed with nutrients.
Let’s prepare this Cabbage Soup!
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RECIPE AND INSTRUCTIONS
CABBAGE SOUP EASY RECIPE
Equipment
- 1 Soup Pot
Ingredients
- 1 yellow onion Medium-sized, diced.
- 1 carrot Large, skinned and diced.
- 2 celery stalks Finely chopped.
- 2 garlic cloves minced.
- ½ tsp paprika
- 4 cups cabbage Chopped (2 green and 2 red).
- 1 cup whole tomatoes Canned, chopped and seeded.
- 4 1/4 cups vegetable broth Low sodium. ¼ for sautéing or use water.
- 4 sprigs thyme Fresh.
- 1 bay leaf
- 2 tbsp apple cider vinegar
- Sea salt and pepper to taste
- ¼ cup Italian parsley Optional for garnish.
Instructions
- In a large soup pot, add ¼ cup of vegetable broth. Over medium heat, sauté onion, carrot, and celery. Add a pinch of salt, and sauté until the onion is translucent.
- Then add garlic, paprika, and sauté for about 30 seconds until fragrant (make sure that the garlic doesn’t brown).
- Add both cabbage varieties* and a pinch of salt. Cook them for about 10 minutes, stirring from time to time until they are wilted and soft. Then add the vegetable broth, tomatoes, salt, and pepper. Bring to a simmer.
- Add the thyme and bay leaf, and let the soup simmer for about 15 or 20 minutes.
- Check the carrots; if they aren’t soft, simmer for five more minutes or until they are done.
- Taste the soup and adjust the seasoning if needed.
- Remove from heat, add the apple cider vinegar, and garnish with parsley if using.
- Serve warm and enjoy!
Notes
- * You could use just one variety. I’m adding different ones for more color.
- Keep leftovers in an airtight container for 3 to 5 days in the refrigerator.
- This soup is freezer-friendly (for up to 3 months).
- You can add some water or more vegetable broth to the soup to make it more brothy. This recipe specified 4 cups, but feel free to add more if you want your soup with more liquid.
WAYS TO ENJOY THIS CABBAGE SOUP
Serve it warm with your favorite garnish and some bread! I love this soup with fresh herbs like parsley.
If you love soups, you could also try this Black Bean Soup or this Vegan Creamy Carrot Soup.
And if you’re hungry for more comforting meals like this one for cold days, try these recipes:
