Description of this recipe:
This Hearty Veggie-Packed Cabbage Soup is a warm, comforting, and incredibly nutritious dish that’s perfect for a chilly evening or a light lunch. Bursting with fresh vegetables and aromatic herbs, this soup is not only delicious but also packed with vitamins, minerals, and fiber. It’s an easy-to-make, budget-friendly meal that caters to various dietary needs, being naturally vegetarian, vegan, and gluten-free. This vibrant and flavorful soup is a fantastic way to incorporate more veggies into your diet while enjoying a satisfying and wholesome meal.
Why you will love this recipe:
You’ll absolutely adore this cabbage soup for its simplicity, health benefits, and delightful taste. The rich, savory broth combined with the sweetness of the carrots, the slight bitterness of the cabbage, and the herbaceous notes of thyme and basil create a symphony of flavors that dance on your palate. It’s a one-pot wonder that requires minimal effort, making it perfect for busy weeknights. Plus, it’s incredibly versatile – you can easily customize it with your favorite vegetables or add protein to make it a heartier meal. But most of all, you’ll love how this soup nourishes your body from the inside out, leaving you feeling energized and satisfied.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 1 celery stalk, chopped
- 1 medium zucchini, chopped
- 1 small head of cabbage, shredded (about 4-5 cups)
- 1 (14.5 oz) can diced tomatoes, with juice
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
- 1/2 cup fresh parsley, chopped (optional, for garnish)
Preparation:
This recipe is designed to be straightforward and easy to follow, ensuring a delicious result every time.
Step 1:
Begin by prepping your vegetables. Chop the onion, mince the garlic, peel and chop the carrots, chop the celery stalk, and chop the zucchini. Shred the cabbage into thin strips. Having all your vegetables ready to go beforehand streamlines the cooking process and allows for even cooking. This step is crucial for ensuring a consistent texture and flavor profile in the final soup. Proper preparation is key to a well-executed dish.
Step 2:
Heat the olive oil in a large pot or Dutch oven over medium heat. Make sure the pot is large enough to accommodate all the ingredients. Once the oil is heated, add the chopped onion, minced garlic, carrots, and celery. Cook, stirring occasionally, for about 5-7 minutes, or until the vegetables start to soften. Stirring prevents the vegetables from burning and ensures they cook evenly. This process, known as sautéing, releases the natural sugars and flavors of the vegetables, creating a fragrant base for the soup.
Step 3:
Add the chopped zucchini and shredded cabbage to the pot. Continue cooking, stirring occasionally, for another 5 minutes, or until the cabbage begins to wilt slightly. Cooking the zucchini and cabbage at this stage allows them to soften and release their moisture, which contributes to the overall texture and flavor of the soup. Be sure to stir frequently to prevent sticking and ensure even cooking.
Step 4:
Pour in the diced tomatoes with their juice, vegetable broth, dried thyme, dried basil, and dried oregano. Season with salt and pepper to taste. Stir well to combine all the ingredients, ensuring the herbs are evenly distributed throughout the soup. Bring the mixture to a boil over medium-high heat. The juice from the diced tomatoes adds acidity and depth of flavor to the soup, while the vegetable broth provides a rich, savory base. The herbs infuse the soup with their aromatic essence, creating a complex and comforting flavor profile.
Step 5:
Once the soup is boiling, reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes, or until all the vegetables are tender and the flavors have melded together beautifully. Simmering allows the vegetables to fully cook and release their flavors into the broth, resulting in a rich, harmonious, and well-balanced soup. Taste and adjust the seasoning as needed, adding more salt, pepper, or herbs to suit your personal preferences. The longer the soup simmers, the more flavorful it becomes.
Step 6:
Remove the pot from the heat and stir in the fresh parsley, if desired. Fresh parsley adds a vibrant burst of freshness and color to the soup, enhancing its overall appeal. Ladle the soup into bowls and serve hot. Garnish with an extra sprig of parsley or a dollop of sour cream or Greek yogurt for added richness and flavor, if desired.
COOKING Rating:
Easy
Serving Suggestions:
This hearty cabbage soup is a versatile dish that can be served in numerous ways.
- Serve it as a light lunch or a comforting dinner on its own.
- Pair it with a crusty loaf of bread for dipping.
- Serve alongside a grilled cheese sandwich or a side salad for a complete meal.
- Top with a dollop of sour cream or Greek yogurt for added creaminess.
- Garnish with fresh herbs, such as parsley, dill, or chives.
- Add a sprinkle of red pepper flakes for a touch of heat.
- Serve with a side of quinoa or brown rice for a heartier meal.
Tips:
- For a richer flavor, use homemade vegetable broth.
- Add other vegetables such as potatoes, green beans, or peas.
- For a heartier soup, add cooked lentils, beans, or ground meat.
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheat the soup on the stovetop or in the microwave until heated through.
- This soup freezes well, so make a big batch and freeze it for future meals.
- Adjust the amount of salt and pepper to suit your taste preferences.
- If you don’t have fresh parsley, you can use dried parsley instead.
Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Nutritional Information (per serving, approximate):
Calories: 150
Protein: 5g
Sodium: 400mg (Note: Sodium content can vary based on the type of broth used.)
Conclusion:
This Hearty Veggie-Packed Cabbage Soup is a simple yet satisfying recipe that’s perfect for any occasion. It’s a fantastic way to incorporate more vegetables into your diet while enjoying a delicious and comforting meal. With its easy preparation, customizable ingredients, and numerous health benefits, this soup is sure to become a staple in your kitchen. Whether you’re looking for a light lunch, a hearty dinner, or a nutritious way to warm up on a chilly day, this cabbage soup is a winner. So grab your pot, gather your ingredients, and get ready to enjoy a bowl of wholesome goodness!
5 Questions and Answers about this recipe:
Q1: Can I add meat to this soup?
A: Absolutely! While this recipe is vegetarian and vegan-friendly, you can easily add cooked ground beef, shredded chicken, or diced sausage to make it heartier. Just brown the meat in the pot before adding the vegetables, or stir in pre-cooked meat during the simmering process.
Q2: Can I use different vegetables in this soup?
A: Definitely! One of the best things about this soup is its versatility. Feel free to substitute or add other vegetables that you enjoy, such as potatoes, bell peppers, green beans, peas, or spinach. Just keep in mind that some vegetables may require different cooking times, so adjust accordingly.
Q3: How long does this soup last in the refrigerator?
A: This soup will keep well in the refrigerator for up to 3 days. Store it in an airtight container to maintain its freshness and flavor. When reheating, make sure to bring it to a simmer to ensure it’s heated through properly.
Q4: Can I freeze this soup?
A: Yes, this soup freezes beautifully! Allow the soup to cool completely before transferring it to freezer-safe containers or bags. When freezing in bags, lay them flat to save space. The soup can be stored in the freezer for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.
Q5: What can I serve with this soup to make it a complete meal?
A: There are many options! Serve it with a crusty loaf of bread for dipping, a grilled cheese sandwich, a side salad, or a sprinkle of red pepper flakes for a touch of heat. You can add cooked lentils, beans, or ground meat.
