Packed with nutritious veggies and bursting with flavour, this easy-to-make Cabbage Soup is filling, comforting and utterly delicious. A light and nourishing soup perfect for this time of year.
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Servings: 6to 8
Ingredients
2tablespoonsolive oil
1large onion,diced
2carrots,chopped
2celery stalks,diced
Kosher salt and freshly cracked black pepper
3garlic cloves,minced
1/2teaspoondried thymeor dried basil
1/2teaspoondried oregano
1/2teaspoonground cumin
1teaspoonpaprika
1teaspoonground coriander,optional
1small head green cabbage,about 2 pounds, chopped
128-ounce can fire-roasted tomatoes(or regular diced tomatoes)
2 small zucchini, halved lengthwise and cut into 1/2-inch slices
4cupschicken or vegetable broth(see notes)
2tablespoonsred or white wine vinegaror use lemon juice
1/4cupchopped fresh parsleyfor garnish
Instructions
Heat the oil in a large pot over medium-high heat. Add the onion, carrots, celery, 1/2 teaspoon salt, and several grinds of fresh pepper. Cook, stirring occasionally, until vegetables start to soften, about 5 minutes.
Add the garlic, thyme, oregano, cumin, paprika, and coriander and cook until fragrant, about 1 minute.
Stir in the chopped cabbage, cover, and cook for 3 minutes. Uncover the pot, then add the fire-roasted tomatoes, zucchini, broth, and a little more salt and pepper to taste. Bring the soup to a boil, then reduce the heat and let it simmer, uncovered, for 20-25 minutes.
Add the vinegar, stir, and taste to see if the soup needs more seasoning. I almost always add another pinch of salt and a generous bit of pepper. Serve hot, garnished with chopped parsley.
Notes
Broth: For this recipe, 4 cups of liquid is usually plenty but if you like it more brothy, add 2 cups more broth or water.
To store: Let the soup cool completely then store in an airtight container in the fridge for up to 5 days.
To freeze: Let the soup cool completely, then place in a freezer safe container and freeze for up to 2 months. These silicone containers are great for freezing soup in smaller portions.
To reheat: For best results, place the leftover soup in a saucepan and heat over medium-low heat until warmed through.