Description

This Healing Cabbage Soup is a comforting and nutritious vegetable soup packed with wholesome ingredients like cabbage, carrots, celery, and potatoes. Enhanced with aromatic herbs like thyme and smoked paprika, it offers a warm, soothing flavor perfect for any season. Ideal as a light meal or starter, this soup is easy to prepare on the stovetop, making it a healthy and satisfying option for six servings.

Ingredients

Scale

Main Ingredients

2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
4 cups green cabbage, chopped
2 large carrots, sliced
3 stalks celery, sliced
1 large potato, diced
6 cups vegetable broth

Herbs and Spices

1 teaspoon dried thyme
1 teaspoon smoked paprika
1 bay leaf
Salt and pepper to taste

Garnish (Optional)

2 tablespoons fresh parsley, chopped

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Instructions

Sauté the Onions: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 4-5 minutes until the onion turns translucent, releasing its natural sweetness.
Add Garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant, being careful not to burn it.
Cook the Vegetables: Add the chopped cabbage, sliced carrots, celery, and diced potato to the pot. Cook for 5-7 minutes, stirring occasionally to soften the vegetables and blend the flavors.
Add Broth and Seasonings: Pour in the vegetable broth, then stir in the dried thyme, smoked paprika, bay leaf, salt, and pepper. Mix everything well to evenly distribute the spices.
Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 25-30 minutes, or until all the vegetables are tender and the flavors have merged beautifully.
Finish and Serve: Remove the bay leaf from the soup. Taste and adjust the seasoning as needed. Serve the soup hot, garnished with fresh chopped parsley if desired for a burst of color and freshness.

Notes

For a creamier texture, blend a portion of the soup and stir it back in before serving.
Feel free to add other vegetables such as zucchini or mushrooms for variation.
This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
For added protein, serve with a dollop of Greek yogurt or sprinkle with grated cheese.
Adjust the thickness by adding more or less vegetable broth according to preference.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American