Description
A hearty and healthy cabbage soup recipe that is both comforting and nutritious. This vegan soup is packed with vegetables and flavorful herbs, making it a perfect dish for a cozy meal.
Ingredients
Scale
Vegetable Base:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 1 small green cabbage, chopped (about 6 cups)
Additional Ingredients:
- 1 can (14.5 oz) diced tomatoes with juice
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 bay leaf
- 1 tablespoon lemon juice (optional)
- Chopped fresh parsley for garnish
Instructions
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery, and cook for 5 to 7 minutes until softened.
- Add Ingredients: Stir in the garlic and cook for 1 minute more. Add the chopped cabbage, diced tomatoes, vegetable broth, thyme, basil, paprika, salt, pepper, and bay leaf. Stir to combine and bring to a boil.
- Simmer: Reduce heat, cover, and simmer for 25 to 30 minutes or until the cabbage and vegetables are tender.
- Finish and Serve: Remove the bay leaf, stir in lemon juice if using, and adjust seasoning to taste. Garnish with fresh parsley and serve hot.
Notes
- You can add cooked ground beef or beans for extra protein.
- This soup stores well and tastes even better the next day. Freeze in portions for a quick, healthy meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 120
- Sugar: 7g
- Sodium: 480mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
