Description
This Healing Cabbage Soup is a nutritious and comforting vegetable soup packed with green cabbage, carrots, celery, and potatoes, flavored with fragrant spices like smoked paprika and thyme. Perfect for a wholesome meal, it’s easy to make and ideal for anyone looking to enjoy a light, nourishing, and satisfying dish.
Ingredients
Scale
Vegetables
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups green cabbage, chopped
- 2 large carrots, sliced
- 3 stalks celery, sliced
- 1 large potato, diced
Liquids & Oils
- 2 tablespoons olive oil
- 6 cups vegetable broth
Spices & Herbs
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Sauté onion: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and sauté for 4-5 minutes until it becomes translucent, which builds the base flavor for the soup.
- Add garlic: Stir in the minced garlic and cook for 1 minute until fragrant, ensuring it doesn’t burn but releases its aroma into the oil.
- Cook vegetables: Add the chopped cabbage, sliced carrots, celery, and diced potato to the pot. Cook for 5-7 minutes, stirring occasionally to soften the vegetables slightly and combine the flavors.
- Add broth and spices: Pour in the 6 cups of vegetable broth. Stir in the dried thyme, smoked paprika, bay leaf, and season with salt and pepper to your taste. Mix everything well to blend the flavors.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer gently for 25-30 minutes or until all the vegetables are tender and the flavors have melded.
- Finish and serve: Remove the bay leaf, adjust seasoning if needed, and serve the soup hot. Garnish with fresh chopped parsley if desired for added freshness and color.
Notes
- This soup is naturally vegetarian and vegan if vegetable broth is used.
- You can add other vegetables like bell peppers or zucchini for variation.
- For a richer flavor, add a splash of lemon juice or a dash of hot sauce before serving.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- Serve with crusty bread or a grain like quinoa for a more filling meal.
