Recipe for Vegetable Soup with Cabbage: Easy & Delicious

There’s nothing quite as comforting on a chilly day as a warm bowl of vegetable soup, and when you add cabbage into the mix, it becomes a hearty, nutritious meal that’s both satisfying and wholesome. Cabbage is a versatile vegetable that not only adds a subtle sweetness but also a delightful crunch and vibrant color to your soup.

This recipe is perfect for anyone looking to enjoy a light yet filling dish that’s packed with vitamins, fiber, and antioxidants.

Whether you’re a seasoned home cook or just starting your culinary journey, this vegetable soup with cabbage is simple to make, budget-friendly, and easily customizable to your taste. Plus, it’s vegan and gluten-free by default, making it a great option for various dietary needs.

So, grab your pot and let’s dive into creating a flavorful, soul-warming soup that you’ll want to make again and again!

Why You’ll Love This Recipe

This vegetable soup with cabbage is a standout for many reasons. First, it’s incredibly nourishing, combining a variety of fresh vegetables with cabbage’s unique texture and taste.

The soup is easy to prepare, requiring minimal chopping and basic pantry staples. It simmers gently, allowing the flavors to meld beautifully, resulting in a comforting meal that’s light but filling.

Additionally, this recipe is highly adaptable. You can swap or add vegetables depending on what’s in season or what you have on hand.

It’s perfect for meal prep and freezes well, so you can enjoy a healthy lunch or dinner any day of the week. Finally, this soup is a fantastic way to boost your daily vegetable intake while enjoying a delicious bowl of warmth and goodness.

Ingredients

• 1/2 medium head of green cabbage, chopped (about 4 cups)
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 3 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 large potato, peeled and diced
• 1 can (14 oz) diced tomatoes, with juices
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• Fresh parsley or dill, chopped (for garnish)

Equipment

• Large soup pot or Dutch oven
• Cutting board
• Sharp chef’s knife
• Wooden spoon or spatula
• Measuring cups and spoons
• Ladle for serving

Instructions

1. Prepare your vegetables: Chop the cabbage into bite-sized pieces, dice the onion, mince the garlic, slice the carrots and celery, and peel and dice the potato. Having everything prepped before you start cooking makes the process smooth and efficient.
2. Heat olive oil: Place your large pot over medium heat. Once hot, add the olive oil and sauté the onions until they become translucent, about 5 minutes. Stir occasionally to prevent burning.
3. Add garlic, carrots, and celery: Stir in the minced garlic, sliced carrots, and celery. Cook for another 3-4 minutes until the vegetables start softening and the garlic is fragrant.
4. Add diced potatoes and cabbage: Toss in the diced potatoes and chopped cabbage. Stir well to combine with the other vegetables.
5. Pour in diced tomatoes and broth: Add the canned diced tomatoes with their juices, and pour in the vegetable broth. Stir to mix all ingredients evenly.
6. Season the soup: Add dried thyme, smoked paprika, bay leaf, salt, and pepper. Stir to distribute the spices throughout the soup.
7. Bring to a boil and simmer: Increase the heat to high until the soup comes to a boil. Then reduce to low heat, cover, and let it simmer gently for 30-40 minutes. The vegetables should be tender, and the flavors well combined.
8. Adjust seasoning: Taste your soup and adjust salt and pepper if needed. Remove and discard the bay leaf before serving.
9. Serve and garnish: Ladle the soup into bowls and garnish with fresh parsley or dill for a pop of color and freshness.

Tips & Variations

For a heartier version, add cooked beans or lentils in the last 10 minutes of simmering. You can also toss in chopped kale or spinach for extra greens.

If you like a little heat, sprinkle in some crushed red pepper flakes or a pinch of cayenne pepper.

To make this soup in a slow cooker, follow steps 1-4 on the stove, then transfer all ingredients to your slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

If you prefer a creamy texture, blend half the soup with an immersion blender before serving. This creates a beautiful, velvety consistency without the need for cream.

Nutrition Facts

Serving Suggestions

This vegetable soup with cabbage pairs wonderfully with crusty whole-grain bread or a light salad for a complete meal. For a protein boost, serve alongside a chickpea salad or some roasted tofu.

It also makes a great starter before a more substantial main course.

Looking for more delicious vegetarian and vegan recipes? Check out A to Z Vegetarian Recipes for Every Meal and Occasion or explore Ancient Grains Vegetarian Recipes for Healthy Delicious Meals to keep your meals exciting and nutritious.

Conclusion

This vegetable soup with cabbage is a perfect example of how simple, fresh ingredients can come together to create a delicious, nourishing dish. Its versatility means it can be tailored to suit your preferences or what you have available in your pantry.

Not only does it warm you up on cold days, but it also supports your health with fiber-rich vegetables and immune-boosting herbs.

Whether you’re cooking for yourself or feeding a family, this recipe is easy, affordable, and satisfying. Plus, it’s a fantastic way to incorporate more plant-based meals into your diet.

For more creative and wholesome recipes, don’t miss the Chilli Powder Recipe Vegan: Easy Homemade Spice Blend to spice up your kitchen adventures!

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