Warm, comforting, and bursting with fresh flavors, this Cabbage Soup Recipe is a perfect dish for any season. It’s not just delicious but also packed with nutrients, making it an excellent choice for a healthy meal. Whether you’re looking to warm up on a chilly day or simply enjoy a fresh, vegetable-rich soup, this recipe is sure to become a favorite in your kitchen.
Ingredients
– 1 small head of cabbage, chopped
– 2 carrots, diced
– 1 onion, chopped
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 1 can diced tomatoes
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 2 tablespoons olive oil
– Optional: Fresh herbs for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 15 minutes, followed by a cooking time of about 30 minutes.
Nutritional Value
Per serving (1 cup):
– Calories: 150
– Protein: 4g
– Carbohydrates: 30g
– Dietary Fiber: 8g
– Fat: 3g
This nutritional breakdown is based on a serving size of one cup.
Step-by-Step Cooking Process
1. Heat olive oil in a large pot over medium heat.
2. Add chopped onions and sauté until translucent.
3. Stir in minced garlic and cook for another minute.
4. Add diced carrots and cook for 5 minutes.
5. Incorporate the chopped cabbage into the pot.
6. Pour in the vegetable broth and diced tomatoes.
7. Sprinkle in the dried thyme, salt, and pepper.
8. Bring the soup to a boil, then reduce to a simmer.
9. Cover and let it cook for about 25 minutes until cabbage is tender.
10. Taste and adjust seasoning if necessary.
Alternative Ingredients
Feel free to substitute the vegetable broth with chicken broth for a non-vegetarian version. You can also add other vegetables like bell peppers or zucchini for added flavor and nutrition.
Serving and Pairings
This hearty cabbage soup pairs wonderfully with crusty bread or a side salad. For a complete meal, consider serving it alongside grilled cheese sandwiches or a light quiche.
Storage and Reheating
Store leftover cabbage soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove or in the microwave until heated through. This soup can also be frozen for up to 3 months; just be sure to cool it completely before freezing.
Cooking Mistakes
- Don’t overcook the cabbage; it should remain tender but not mushy.
- Too much salt can overwhelm the dish; season gradually.
- Using low-quality broth can affect the overall flavor.
- Skipping the sauté step may lead to a less flavorful soup.
- Not adjusting the thickness; add more broth if too thick.
Helpful Tips
- Use fresh vegetables for the best flavor.
- Experiment with spices like cumin or paprika for a twist.
- Let the soup sit for a few hours for flavors to meld.
- Garnish with fresh herbs for extra freshness.
FAQs
Can I add meat to this soup?
Yes, you can add shredded chicken or sausage for added protein. Just brown the meat first before adding the vegetables.
Is this soup suitable for meal prep?
Absolutely! This soup stores well and can be made in advance for easy meals throughout the week.
How can I make the soup spicier?
Add red pepper flakes or diced jalapeños for a spicy kick, adjusting to your heat preference.
What can I do with leftover cabbage?
Leftover cabbage can be used in salads, stir-fries, or even coleslaw, ensuring nothing goes to waste.
Can I use frozen vegetables?
Yes, frozen vegetables work well in this recipe and can save time on prep.
Conclusion
This Cabbage Soup Recipe is a simple yet satisfying dish that warms the heart and nourishes the body. Full of flavor and nutrition, it’s perfect for any occasion. Enjoy this delightful soup as a meal on its own or paired with your favorite sides, and savor the comfort it brings!
Cabbage Soup Recipe
Ingredients
- 1 small head of cabbage chopped
- 2 carrots diced
- 1 onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- Optional: Fresh herbs for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onions and sauté until translucent.
- Stir in minced garlic and cook for another minute.
- Add diced carrots and cook for 5 minutes.
- Incorporate the chopped cabbage into the pot.
- Pour in the vegetable broth and diced tomatoes.
- Sprinkle in the dried thyme, salt, and pepper.
- Bring the soup to a boil, then reduce to a simmer.
- Cover and let it cook for about 25 minutes until cabbage is tender.
- Taste and adjust seasoning if necessary.
