Vegetable Soup with Cabbage
A comforting, easy vegetable soup with cabbage, potatoes, carrots, tomatoes, and simple herbs. Ready in about 45 minutes and perfect for meal prep.
Ingredients
Main
- 2 tbsp olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 2 medium carrots sliced
- 2 celery stalks sliced
- 3 medium potatoes peeled and cubed
- 4 cups shredded green cabbage about half a medium head
- 14 oz diced tomatoes , with juices
- 6 cups vegetable broth or chicken broth
Seasoning & Finish
- 1 tsp dried thyme
- 1 tsp smoked paprika optional
- Salt and freshly ground black pepper to taste
- 2 tbsp chopped fresh parsley or dill
- 1 tbsp lemon juice optional
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and a pinch of salt. Cook until soft and translucent, about 5–7 minutes. Add the garlic, carrots, and celery and sauté for 3–4 minutes.
- Stir in the cubed potatoes, dried thyme, and smoked paprika. Cook for 2 more minutes to toast the spices.
- Pour in the diced tomatoes with juices and the broth. Bring to a gentle boil, then reduce heat and simmer, partially covered, for 12–15 minutes until potatoes are nearly tender.
- Add the shredded cabbage and simmer for another 8–10 minutes until the cabbage and potatoes are tender. Season with salt, pepper, and lemon juice if using. Stir in chopped parsley or dill before serving.
Notes
- For a heartier soup, add a can of drained white beans or cooked diced chicken.
- To make creamy, stir in 1/2 cup coconut milk or cream at the end.
- Leftovers keep in the fridge for up to 4 days and freeze well for up to 3 months.
Nutrition
Calories: 180kcalCarbohydrates: 28gProtein: 4gFat: 6gSaturated Fat: 1gSodium: 420mgSugar: 6g
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