Cabbage Soup
A simple, warming cabbage soup that's budget-friendly and endlessly adaptable, making it the ideal dish for a fast weeknight meal or a light reset after a heavy weekend.
Ingredients
Vegetables
- 1 medium head cabbage, chopped Green cabbage works well; savoy is softer.
- 1 large onion, diced
- 2 cloves garlic, minced
- 4 medium carrots, sliced
- 3 stalks celery, chopped
Broth and Seasoning
- 1 can diced tomatoes (with juices)
- 6 cups vegetable broth or water Use low-sodium broth if you control salt.
- 1 teaspoon dried thyme
- to taste salt and pepper
Oils
- 2 tablespoons olive oil Swap for avocado oil or butter if preferred.
Instructions
Preparation
- Heat olive oil in a large pot over medium heat.
- Add diced onion and minced garlic. Sauté for 5–7 minutes until the onion is soft and translucent.
- Stir in sliced carrots and chopped celery. Cook for 3–5 minutes until they begin to soften.
- Add chopped cabbage and the can of diced tomatoes (including juices).
- Pour in vegetable broth or water.
- Season with dried thyme, plus salt and pepper to taste.
- Bring the pot to a boil, then reduce the heat to low and simmer gently for about 30 minutes, or until all vegetables are tender.
- Taste and adjust the seasoning. Serve warm.
Notes
For deeper aroma, add a bay leaf with the thyme, removing before serving. This soup can be paired with crusty bread or buttered sourdough. It also works well with beans or grains for added protein.