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Cabbage In Soup Recipe

Cabbage In Soup

A no-fuss, healthy bowl of comfort made with tangy tomatoes, tender cabbage ribbons, and warming spices. Packed with sweet carrots, crunchy cabbage, and savory broth, it makes for a light but satisfying meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soup
Servings 6

Ingredients
  

  • 2 tablespoons extra-virgin olive oil sub: avocado oil
  • 1 medium yellow onion diced (about 1 cup)
  • 3 cloves garlic minced
  • 1 small head green cabbage cored and shredded (5 cups)
  • 3 carrots peeled and thinly sliced
  • 2 stalks celery diced
  • 1 (14.5 oz) can diced tomatoes with juices
  • 6 cups low-sodium vegetable or chicken broth
  • 1 bay leaf
  • 1 teaspoon dried thyme or 1 sprig fresh
  • 1/2 teaspoon smoked paprika optional for depth
  • 1/4 teaspoon red pepper flakes for a mild kick
  • Kosher salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh parsley or cilantro for garnish

Instructions
 

  • Heat the olive oil in a large Dutch oven or heavy pot over medium heat. When it shimmers, add the diced onion and a pinch of salt. Stir often until the onion is translucent, about 4 minutes.
  • Toss in the minced garlic and red pepper flakes. Cook for 30 seconds, stirring constantly, until fragrant.
  • Add the shredded cabbage, sliced carrots, and diced celery. Stir well so the veggies get coated in oil. Cook for 5–6 minutes until the cabbage starts to wilt and edges turn glossy.
  • Pour in the diced tomatoes with their juices, then pour the broth. Drop in the bay leaf and sprinkle thyme and smoked paprika over the top. Give everything a good stir.
  • Bring the soup to a gentle boil, then reduce heat to a low simmer. Cover and cook for 25–30 minutes, stirring once or twice, until the cabbage is tender and the broth tastes rounded.
  • Remove the bay leaf. Season with salt and pepper to your liking. If the soup seems thin, simmer uncovered for a few minutes to concentrate flavors.
  • Ladle into bowls and garnish with fresh parsley. For a richer mouthfeel, swirl in a teaspoon of Greek yogurt or a drizzle of olive oil.

Notes

Let the soup cool completely before transferring to airtight containers. Store in the fridge for up to 4 days or freeze portions in freezer-safe bags for up to 3 months.
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