Cabbage Soup is an invigorating dish that resonates with warmth and comfort, making it an ideal dining option for chilly evenings or when you’re seeking a healthful touch. The enticing aroma of simmering vegetables combined with the robust flavors of spices creates a truly rewarding cooking experience. This recipe stands out not only for its low-calorie count but also for its vibrant colors and wholesome ingredients. It’s easy to follow, family-friendly, and effortlessly brings back nostalgic memories of home-cooked meals. Let’s dive into this step-by-step recipe that transforms simple ingredients into a hearty bowl of goodness.

Ingredients

• 3 tablespoons olive oil, plus more for serving: This healthy fat adds a rich flavor to the soup and helps in sautéing the aromatic vegetables.
• 6 cloves garlic, finely chopped: The sharp, peppery notes of garlic will infuse your broth with depth.
• 1 large sweet onion, diced: Sweet onions provide a delightful base, caramelizing to create a lovely sweetness.
• 1 large leek, white and light green parts only, chopped, washed and drained (about 3 cups): Leeks are mild yet flavorful, contributing a delicate sweetness to the soup.
• 1 large carrot, finely chopped: These bright, crunchy jewels add both sweetness and a vibrant color contrast.
• 1 teaspoon salt: A fundamental seasoning that enhances all the flavors.
• 1 tablespoon paprika, smoked if desired: Adds an earthy warmth, with an optional smoky undertone for depth.
• 1 teaspoon dry thyme: This herb brings a wonderful aromatic essence that complements the greens.
• Pinch of caraway seeds, optional: If you enjoy a slight anise flavor, add this for uniqueness.
• Freshly ground pepper, to taste: Adds a touch of heat—adjust according to your preference.
• 1 tablespoon lemon juice plus 1 teaspoon lemon zest for serving: The bright acidity from the lemon balances the richness of the soup.
• 1 15-ounce can diced tomatoes, preferably fire-roasted: Their acidity and smokiness amp up the flavor profile.
• 8 cups vegetable broth: A robust, flavorful base for this nourishing soup.
• 6 cups chopped cabbage: The star of the soup, cabbage adds a tender crunch and is packed with nutrients.
• 2 stalks celery, diced: Celery introduces a refreshing crispness and enhances the soup’s overall texture.
• 2 tablespoons chopped fresh dill: A last-minute touch that delivers freshness and a burst of herbal notes.

Step-by-Step Directions

1. Heat Oil: Begin by heating the olive oil in a large, heavy-bottomed Dutch Oven over medium-high heat. This will allow the flavors to meld beautifully as you sauté the vegetables.

2. Sauté Vegetables: Add the finely chopped garlic, diced onion, chopped leek, and carrot into the pot, along with the salt. Cook while stirring often until the vegetables start to brown, which should take about 5 minutes.

3. Caramelize Them: Reduce the heat to medium-low and keep cooking, stirring occasionally. Allow the vegetables to become very soft and caramelized, which should take about 13 to 15 minutes. (Tip: Add 1 to 3 tablespoons of water if necessary to prevent burning.)

4. Add Spices: Once they soften, mix in the paprika, thyme, caraway seeds (if using), and freshly ground pepper. Stir the mixture until the spices are fragrant, which should only take 10 to 45 seconds.

5. Deglaze the Pan: Pour in the lemon juice to deglaze the pot. Stir and cook until the liquid has evaporated, around 10 to 30 seconds.

6. Mix in Base Ingredients: Add the canned, diced tomatoes, vegetable broth, cabbage, and diced celery into the pot. Increase the heat to high, cover, and bring to a simmer.

7. Simmer: Once boiling, tilt the lid slightly ajar, reduce the heat to medium-low, and let it simmer gently. Stir occasionally until the cabbage is vividly tender, approximately 30 to 40 minutes.

8. Finishing Touches: After removing the pot from heat, stir in the lemon zest and chopped dill. For an extra splash of flavor, serve drizzled with a little olive oil.

Tips & Tricks

• Flavor Punch: For a deeper flavor profile, consider adding a splash of balsamic vinegar or a teaspoon of sugar to balance acidity.
• Spice Level: If you enjoy a little heat, feel free to add a pinch of red pepper flakes during the cooking process.
• Make It Heartier: If you prefer a more filling soup, you can mix in some beans like cannellini or chickpeas.
• Easy Meal Prep: This soup stores well, making it perfect for meal prepping for the week ahead.

Serving Suggestions & Pairings

Cabbage Soup is a versatile dish that shines on its own or served alongside whole grain bread or a crisp salad for a more balanced meal. For occasions like family dinners, cozy gatherings, or as a light lunch, this soup is sure to impress. Pair it with a glass of herbal tea for a warm, comforting experience. Additionally, try offering a sprinkle of nutritional yeast on top for a cheesy flavor without the calories.

Nutritional Information

This Cabbage Soup recipe is low in calories, making it ideal for those looking to maintain a balanced diet without compromising on flavor. Each serving contains approximately 100 calories, along with a wealth of nutrients from the vegetables, including fiber, vitamins A, C, and K, and a range of antioxidants. The balance of flavors and nutrition makes it a guilt-free indulgence you can enjoy any time.

Storing Tips & Variations

• Storage: Store the soup in an airtight container in the refrigerator for up to 4 days. The flavors intensify as it sits, making re-heating a delightful experience.
• Freezing: For longer storage, the soup freezes beautifully. Divide it into serving portions in freezer-safe containers and freeze for up to 3 months.
• Reheating: Thaw overnight in the refrigerator or use the microwave for quicker reheating. Add a splash of broth or water if it thickens too much.
• Variations: Feel free to switch up the veggies based on your preferences or what you have on hand. Kale, spinach, or bell peppers make great additions.

Conclusion

Now that you have the complete guide to making Cabbage Soup, we encourage you to try this delightful recipe! Not only is it nourishing and low in calories, but it’s also easy to make and tastes fantastic. Share your cooking experience and let your friends know how this comforting dish has brought warmth to your table!

FAQs

1. Can I add meat to this Cabbage Soup?
   Yes, you can add diced chicken or turkey for a protein boost. Just make sure to adjust the cooking time accordingly.

2. Is this soup vegan?
   Absolutely! All ingredients in this recipe are plant-based, making it a perfect option for vegans and vegetarians.

3. How can I make this soup spicier?
   For those who enjoy heat, adding a pinch of crushed red pepper flakes or a chopped jalapeño can elevate the flavor profile.

4. Can I use frozen cabbage?
   While fresh cabbage is preferred for texture, frozen cabbage can be used in dire situations. Just be aware that the texture might be softer.

5. What other herbs can I use?
   While dill is a wonderful addition, you can experiment with basil, parsley, or oregano for different scents and flavors, matching your personal taste.

Cabbage Soup

A nourishing and low-calorie soup bursting with vibrant flavors from fresh vegetables and spices, perfect for chilly evenings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 8 servings

Course: Main Course, Soup

Cuisine: American, Healthy

Calories: 100

Ingredients Method Notes

Ingredients

  

For the Soup Base

• 3 tablespoons olive oil Plus more for serving.
• 6 cloves garlic, finely chopped Adds depth to the broth.
• 1 large sweet onion, diced Provides a base and sweetness.
• 1 large leek, chopped, washed and drained Use white and light green parts only.
• 1 large carrot, finely chopped Adds sweetness and color.
• 1 teaspoon salt Enhances flavors.
• 1 tablespoon paprika, smoked if desired Contributes earthy warmth.
• 1 teaspoon dry thyme Adds aromatic essence.
• 1 pinch caraway seeds, optional For a slight anise flavor.
• freshly ground pepper, to taste Adjust according to preference.
• 1 tablespoon lemon juice For balancing the richness.
• 1 teaspoon lemon zest, for serving Adds bright acidity.
• 1 15-ounce can diced tomatoes, preferably fire-roasted Enhances the flavor profile.
• 8 cups vegetable broth Robust and flavorful base.
• 6 cups chopped cabbage The star of the soup.
• 2 stalks celery, diced Introduces crispness.
• 2 tablespoons chopped fresh dill Adds a burst of herbal notes.

Method

 

Preparation

1. Begin by heating the olive oil in a large, heavy-bottomed Dutch Oven over medium-high heat.
2. Add the finely chopped garlic, diced onion, chopped leek, and carrot into the pot, along with the salt. Cook while stirring often until the vegetables start to brown, about 5 minutes.
3. Reduce heat to medium-low and continue cooking, stirring occasionally, until the vegetables are very soft and caramelized, approximately 13 to 15 minutes.
4. Mix in the paprika, thyme, caraway seeds (if using), and freshly ground pepper, stirring until fragrant, about 10 to 45 seconds.
5. Pour in the lemon juice to deglaze the pot and stir until the liquid has evaporated, around 10 to 30 seconds.
6. Add the canned diced tomatoes, vegetable broth, cabbage, and diced celery into the pot. Increase the heat to high, cover, and bring to a simmer.
7. Once boiling, tilt the lid slightly ajar, reduce heat to medium-low, and let it simmer gently, stirring occasionally, until the cabbage is tender, approximately 30 to 40 minutes.
8. After removing from heat, stir in the lemon zest and chopped dill. Serve drizzled with a little olive oil.

Notes

For a deeper flavor, consider adding balsamic vinegar or sugar to balance acidity. Feel free to adjust the spice level with red pepper flakes. For a heartier soup, mix in beans such as cannellini or chickpeas. This soup stores well and is perfect for meal prep.