Cabbage Soup Recipe

This hearty cabbage soup melds fresh vegetables and aromatic spices into a warming, savory broth. Vibrant chunks of cabbage, tomato, carrot, celery, and onion create a palate-pleasing medley enriched by garlic and herbs. Perfectly balanced and satisfying, this vegetable soup offers a comforting burst of flavor ideal for any meal.

I’ve been experimenting a lot with healthy recipes and found that my Cabbage Soup is a game changer. Its packed with veggies like 1 medium head green cabbage, roughly chopped, 1 large yellow onion and 3 garlic cloves mashed up real good.

This soup also has 3 celery stalks and 2 carrots peeled and chopped which add both crunch and nutrition. I even toss in a can of diced tomatoes with juices and 6 cups of low sodium vegetable broth to give it that nice, warming flavor.

The bay leaf, 1/2 teaspoon dried thyme and 1/2 teaspoon smoked paprika really boost the savory depth while salt, black pepper and an optional teaspoon of red pepper flakes give it the kick some people love. I love how this recipe fits well into plans like a cabbage detox, easy cabbage soup diet, or just a simple vegetarian soup dinner thats both filling and rich in vitamins and fiber.

Why I Like this Recipe

I really like this recipe because it reminds me how simple and healthy food can be. First, I love that its made with fresh vegetables that are super easy to prep and it doesn’t take forever to cook so I can have a tasty meal even on busy days.

Second, the soup is really comforting and warming especially on colder days. I love how the mix of cabbage, tomatoes, and spices gives it a deep flavor, and even if you mess up the seasonings a bit, it still tastes good.

Third, I appreciate that its pretty flexible too. I can add a little extra spice if Im feeling adventurous or keep it mild for an easy dinner.

Overall, this soup makes me feel like Im eating something truly homemade and healthy without much fuss.

Ingredients

• Green cabbage: loaded with fibre and antioxidants, addin a mild crunchy texture.
• Yellow onion: sweet with a hint of tang and a good source of vitamins.
• Garlic: packs loads of flavor that boosts immunity while addin slight warmth.
• Celery: crisp and refreshing, high in hydration and fibre to help digestion.
• Carrots: naturally sweet, nutrient rich and full of beta-carotene for eye health.
• Diced tomatoes: tangy, juicy and packed with vitamins that support overall health.

Ingredient Quantities

• 1 medium head green cabbage, roughly chopped
• 1 large yellow onion, chopped
• 3 garlic cloves, minced
• 3 celery stalks, chopped
• 2 carrots, peeled and chopped
• 1 can (14.5 oz) diced tomatoes with juices
• 6 cups vegetable broth (low sodium if preferred)
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• Optional: 1 teaspoon red pepper flakes for a little extra kick

How to Make this

1. Start by chopping the cabbage, onion, celery, carrots, and mincing the garlic into bite-sized pieces

2. In a big pot over medium heat, add a splash of oil (if you want) and toss in the onion and garlic; cook them till they start softening

3. Next add the celery and carrots and stir them for about 2 minutes so they begin to release their flavor

4. Mix in the chopped cabbage and let it cook for a minute or two

5. Pour in the can of diced tomatoes along with its juices and then add the 6 cups of vegetable broth

6. Toss in the bay leaf, dried thyme, and smoked paprika. Season with salt and black pepper and if you like some heat, add the red pepper flakes too

7. Stir everything together, then bring the soup to a simmer

8. Once it starts simmering, lower the heat and let it all cook for about 25 minutes, or until all the veggies are tender

9. Taste the soup and adjust any of the seasonings if needed

10. Finally, remove the bay leaf and serve your warm, flavorful cabbage soup while its hot Enjoy!

Equipment Needed

1. A cutting board to chop the cabbage, onion, celery, carrots, and garlic
2. A sharp chef’s knife for mincing and chopping all your veggies
3. A large pot that can hold at least 8 cups for cooking the soup
4. A wooden spoon or similar stirring utensil to mix and stir the ingredients
5. A measuring cup to correctly pour 6 cups of vegetable broth
6. A can opener to open the can of diced tomatoes
7. A ladle for serving the soup when its ready

FAQ

Cabbage Soup Recipe Substitutions and Variations

• If you dont have green cabbage, try using chopped kale or bok choy instead. They offer a similar crunch.
• If a large yellow onion is missing, you can use a red onion or a few shallots as a substitute. Theyll bring a slightly different flavour, but its still good.
• If you are out of vegetable broth, chicken broth works just as well and gives a richer taste. Make sure its low sodium if you prefer.
• You can substitute the canned diced tomatoes with fresh chopped tomatoes if theyre in season. The flavor might be a bit fresher this ways.
• Not a fan of carrots? Try swapping them out with parsnips. They also bring a nice sweetness when cooked in the soup.

Pro Tips

1. Try to toast your dried spices in the pot before adding the broth; it brings out a deeper flavor thats hard to beat
2. When you cook the onion and garlic, let them get real soft and a bit browned but dont rush it so they dont taste bitter
3. If your soup seems too watery you can blend a cup of it and mix it back so you get a thicker texture
4. Always taste as you go and adjust seasonings gradually, its better to add a little salt and spice than overdo it at the end