CABBAGE SOUP EASY RECIPE
This cabbage soup will be a newstaple in your kitchen for cold winter days. It’s simple and easy to make yet nourishing, flavorful, and healthy.
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.