Are you looking for a comforting and nutritious dish? This cabbage soup recipe is just what you need! Bursting with fresh vegetables and robust flavors, this soup is a fantastic option for those chilly days or when you want something light yet satisfying. With simple ingredients and an easy cooking process, you’ll be enjoying a warm bowl of goodness in no time.
Ingredients
- 1 medium head of cabbage, chopped
- 2 large carrots, diced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 bell pepper, diced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Servings and Cooking Time
This recipe makes about 6 servings. Preparation time is approximately 15 minutes, with a cooking time of 30 minutes.
Nutritional Value
Per serving (1 cup): Calories: 120, Protein: 3g, Carbohydrates: 22g, Dietary Fiber: 5g, Fat: 4g. This nutritional value is based on one serving.
Step-by-Step Cooking Process
- Heat olive oil in a large pot over medium heat.
- Add chopped onions and minced garlic; sauté until translucent.
- Stir in diced carrots and bell pepper; cook for another 5 minutes.
- Add chopped cabbage and cook until it wilts.
- Pour in vegetable broth and bring to a boil.
- Add canned tomatoes along with their juice.
- Season with thyme, salt, and pepper.
- Reduce heat to low and let simmer for about 20 minutes.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with fresh herbs if desired.
Alternative Ingredients
You can substitute vegetable broth with chicken broth for a non-vegetarian version. Additionally, add other vegetables like zucchini or spinach for extra nutrition and flavor.
Serving and Pairings
This cabbage soup can be served with crusty bread or a light salad. It’s also delicious with a sprinkle of grated cheese on top or a dollop of sour cream for added richness.
Storage and Reheating
Store leftover cabbage soup in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. Reheat on the stove over medium heat or in the microwave until heated through.
Cooking Mistakes
- Not seasoning properly can lead to bland soup.
- Overcooking the vegetables may result in mushiness.
- Using too much cabbage can overpower other flavors.
- Skipping the sautéing step may reduce flavor depth.
- Not allowing the soup to simmer long enough can affect texture.
Helpful Tips
- For added flavor, try adding a splash of lemon juice before serving.
- Fresh herbs like parsley or dill can enhance the dish.
- Experiment with spices like paprika or cumin for a twist.
- Consider adding beans for extra protein and texture.
FAQs
Can I use frozen cabbage for this soup?
Yes, frozen cabbage can be used, but it may change the texture slightly. It’s best to thaw and drain excess moisture before adding it to the soup.
How long does cabbage soup last in the fridge?
Cabbage soup can last up to 4 days in the refrigerator when stored in an airtight container. Make sure it cools down before refrigerating.
Can I add meat to the cabbage soup?
Absolutely! You can add cooked chicken, sausage, or bacon for a heartier version. Just cook the meat separately and add it during the last few minutes of simmering.
Is cabbage soup healthy?
Yes, cabbage soup is low in calories and high in nutrients, making it a great choice for a healthy meal. It’s packed with vitamins and fiber.
Can I make this soup vegan?
Yes, this recipe is already vegan-friendly. Just ensure the broth is vegetable-based, and you’re good to go.
Conclusion
This cabbage soup recipe is not only simple to prepare but also versatile and nourishing. Enjoy it on its own or pair it with your favorite sides for a complete meal. Whether you’re looking for comfort food or a light dish, this soup is sure to satisfy your cravings.
Cabbage Soup Recipe
Ingredients
- 1 medium head of cabbage chopped
- 2 large carrots diced
- 1 onion chopped
- 2 cloves of garlic minced
- 4 cups vegetable broth
- 1 can 14 oz diced tomatoes
- 1 bell pepper diced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onions and minced garlic; sauté until translucent.
- Stir in diced carrots and bell pepper; cook for another 5 minutes.
- Add chopped cabbage and cook until it wilts.
- Pour in vegetable broth and bring to a boil.
- Add canned tomatoes along with their juice.
- Season with thyme, salt, and pepper.
- Reduce heat to low and let simmer for about 20 minutes.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with fresh herbs if desired.