Cabbage Soup Recipe

I absolutely love this cabbage soup recipe because it’s both comforting and packed with flavor, all while being super easy to make with fresh, wholesome ingredients. The perfect blend of hearty veggies and zesty lemon juice makes every spoonful a delightful experience that warms both my heart and soul.

I consider the cabbage soup to be a nourishing and hearty meal that you could serve any time of year. It has such rich flavors from the olive oil, garlic, and onion.

The fresh, sweet combination of carrots, celery, and cabbage is so good with the soup. The diced tomatoes and lemon juice add a lovely tang.

I adore the combination of oregano and thyme. You do not miss the meat in this microwaved blend of fibers and low-calorie ingredients.

Cabbage soup is good for you and filling.

Ingredients

• Olive oil: Healthy fat source, enhances flavor, aids nutrient absorption.
• Onion: Adds depth of flavor, contains antioxidants, supports heart health.
• Garlic: Rich in allicin, boosts immune function, adds aromatic spiciness.
• Green cabbage: High in fiber, low-calorie, rich in vitamins C and K.
• Carrots: Source of beta-carotene, aids vision, provides sweetness.
• Celery: Low-calorie, high in water content, adds crunch and freshness.
• Tomato paste: Concentrated flavor, adds umami, rich in lycopene.
• Diced tomatoes: Tangy flavor, high in vitamin C, adds texture.
• Thyme: Herbaceous aroma, contains antioxidants, improves digestibility.
• Oregano: Strong aroma, anti-inflammatory properties, adds warmth.
• Lemon juice: Adds acidity, high in vitamin C, brightens flavors.

Ingredient Quantities

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 4 cups water
• 1 medium head of green cabbage, cored and chopped
• 2 large carrots, sliced
• 2 celery stalks, sliced
• 1 tablespoon tomato paste
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons lemon juice
• Chopped fresh parsley for garnish (optional)

Instructions

1. In a big vessel, warm the olive oil over medium heat. Toss in the diced onion and cook until it becomes clear, which should take about 5 minutes.

2. Add the minced garlic and cook for 1 minute until fragrant.

3. Place the sliced carrots and celery in the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.

4. Combine the tomato paste with the vegetables in the pot. Stir well. Cook for 2 minutes.

5. Add the diced tomatoes with their juice to the vegetable broth and water. Stir thoroughly.

6. Incorporate the chopped cabbage, dried thyme, dried oregano, and bay leaf. Combine thoroughly.

7. Bring the soup to a rapid boil; then turn the heat down to low so that it can simmer. Put the lid on and let it simmer for 30 to 40 minutes. You want the vegetables to be tender. You want the soup not to be as hot as the surface of the sun.

8. Eliminate the bay leaf from the pot. Adjust the seasoning of the soup, now, with salt and pepper, tasting as you go.

9. Just before serving, stir in the lemon juice to brighten the flavors.

10. Serve the soup piping hot, with perhaps a sprinkle of freshly chopped parsley atop each portion for some extra color and flavor.

Equipment Needed

1. Large pot
2. Wooden spoon
3. Measuring spoons
4. Measuring cups
5. Knife
6. Cutting board
7. Can opener
8. Ladle

FAQ

• Can I use chicken broth instead of vegetable broth?You can use chicken broth instead of vegetable broth in this recipe. It will add a slightly different flavor to the soup.
• Is it necessary to core the cabbage before chopping?Indeed, it is optimal to remove the core from the cabbage to guarantee the soup will have a nice texture and to rid it of any chewy remnants.
• Can this soup be made vegan?Provided all the components are derived from plants—including the stock—the soup is automatically a vegan-friendly dish.
• How can I add more protein to this soup?Think about throwing in some cooked beans, like cannellini or navy beans, or even some cubed tofu, for a protein boost.
• How long does the cabbage soup last in the refrigerator?It can last in the refrigerator for around 3 to 5 days if kept in an airtight container.
• Can I freeze the cabbage soup?It can be frozen safely. Let it cool before putting it in containers that are safe for the freezer. It can be kept frozen for 1 to 3 months.
• What can I use as a garnish instead of parsley?Fresh dill or cilantro can be used as alternative garnish options for a flavor twist.

Substitutions and Variations

Olive oil can be replaced by canola or vegetable oil for a similarly good cooking fat.
If fresh garlic is not on hand, each clove of garlic can be replaced with 1/4 teaspoon of garlic powder.
If you’re not strictly vegetarian, use chicken broth instead of vegetable broth for a richer flavor.
Substitute savoy or napa cabbage for green cabbage, and you have a completely different texture and flavor in your dish.
In place of tomato paste, you can use tomato puree or ketchup, and you should use 2 tablespoons of either.

Pro Tips

1. Layering Flavors Sauté the onion and garlic until they turn golden brown. This adds a caramelized depth to the soup, creating a richer flavor base before you add other ingredients.

2. Building Depth with Tomato Paste When adding tomato paste, let it cook for a full 2-3 minutes, stirring constantly. This process, known as “toasting,” removes raw flavors and intensifies the paste’s sweetness and umami characteristics.

3. Enhancing Aroma with Herbs Crush the dried thyme and oregano in your hand before adding them to the pot. This releases more of their essential oils, amplifying their fragrance and flavor in the soup.

4. Optimal Vegetable Texture Cut the vegetables uniformly to ensure even cooking. For a varied texture, consider adding the carrots and celery first and the cabbage a few minutes later, giving them slightly different cooking times.

5. Balancing Acidity Rather than adding all the lemon juice at once, add it gradually, tasting after each addition. This allows you to adjust the acidity to your liking and ensures a bright, refreshing finish to the soup.