CABBAGE SOUP
This light, hearty cabbage soup is not only loaded with nutrient-rich vegetables but also has a delicate balance of earthy, sweet flavours. With chopped cabbage, carrots, celery, and onions, it’s both a complete, nutritious meal that won’t increase your calorie count and excellent for lunch or dinner. Additionally, It’s enhanced with depth from garlic and caraway seeds and tied together by the vegetable broth. Whether a detox meal or just a full meal prepared with some vegetables, cabbage soup is surprisingly easy to prepare and is quite flavourful. Preparing this cabbage soup might cost you a few minutes but will surely give you a fibre- and vitamin-rich meal within a time frame of less than 30 minutes.
RECIPE CATEGORY
Lunch, Dinner, Entrée, Soup / Stew
SERVING SIZE
1
CUISINE
Eastern European
PREPARATION / TECHNIQUES
Sauté, Simmer, One-Pot Wonders
OCCASION / HOLIDAY
Fall, Winter, Thanksgiving, Family Dinner, Christmas Eve, Mother’s Day, Halloween
SPECIAL CONSIDERATION / DIETARY CONCERNS
Vegan, Gluten-Free, Low Fat, High Fibre, Quick & Easy, Healthy
DISH TYPE
Soup / Stew
INGREDIENTS
- 1 cup cabbage, chopped
- ¼ onion, chopped
- ¼ cup carrots, diced
- ¼ cup celery, diced
- 1 clove garlic, minced
- ½ cup vegetable broth
- ½ tbsp olive oil
- ¼ tsp caraway seeds
- Salt and pepper to taste
FULL NUTRITIONAL INFORMATION (PER SERVING)
- Calories: 120
- Protein: 2g
- Fat: 6g
- Carbohydrates: 14g
- Fibre: 4g
- Sodium: 250mg
PREPARATION OF CABBAGE SOUP
- Sauté the vegetables: Firstly, add olive oil to a medium saucepan and place it over medium heat. Then add chopped onions, carrots, and celery and sauté until these become soft, 4 to 5 minutes.
- Add the garlic and caraway seeds: Stir in the crushed garlic and caraway seeds. Simmer for a minute more until fragrant.
- Add cabbage and broth: Toss in the shredded cabbage and vegetable broth. Then stir well and bring to a simmer.
- Simmer the soup: Reduce heat. Cover and bring it to a simmer for 10-12 minutes or till the cabbage is tender. Stir occasionally to ensure even cooking.
- Season and serve: Check the soup for seasonings and add salt and pepper if necessary. Also, serve the cabbage soup hot and garnish it with fresh herbs or olive oil if desired.
PREP TIME
5 minutes
COOKING TIME
15 minutes
TIPS
- For extra depth of flavour, include a bit more cooking time to caramelise the onions a little while sautéing the vegetables.
- Caraway seeds add a flavour that is obviously authentic, but you can replace them with fennel seeds, or you can leave them out altogether to temper the acuteness of the flavour.
- If the cabbage soup you want to enjoy has a thinner consistency, then add some extra broth or water to adjust the consistency of the soup.
VARIATIONS
- Add ¼ cup of diced tomatoes to give it a tangy taste and also add a lot of color.
- To add some extra protein oomph, stir in ¼ cup of cooked beans or lentils during the end of cooking.
- If you like it creamy, then use the immersion blender and puree half of the mixture. Stir that back into the pot.
- Spice it up by incorporating a pinch of red pepper flakes or cayenne pepper at different stages during cooking.
PREPPING AND STORAGE
- Fridge: The cooked cabbage soup is best sealed in an airtight container and kept in the refrigerator for up to 4 days. Either microwave or reheat on the stovetop before serving.
- Freezing: This cabbage soup freezes nicely. Let the soup cool before you move it into the freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.